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Mexican Chile Beef
& Farfalle Bake
SERVES 8.
HANDS-ON TIME: 25 MINUTES.
TOTAL TIME: 45 MINUTES.
1 lb lean ground beef
1⁄2 large white onion, chopped
3⁄4 tsp sea salt, divided
1⁄2 tsp ground black pepper
3 cups boxed, jarred
or BPA-free-canned
unsalted diced tomatoes
1 15-oz BPA-free can unsalted
black beans, drained
and rinsed
2 jalapeño chile peppers,
seeded and chopped
2 tsp chile powder
1⁄2 tsp garlic powder
12 oz whole-grain farfalle
2 cups grated cheddar cheese
½ avocado, peeled,
pitted and chopped
1⁄3 cup packed fresh cilantro,
roughly chopped
1 lime, cut into
wedges, optional
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13 x 9-inch baking dish with
cooking spray. Set aside.
- Mist a large skillet with cooking
spray and heat on medium-high.
Add beef, onion, ½ tsp salt and black
pepper and cook, breaking up beef
with a spoon, until no longer pink,
7 to 8 minutes. Stir in tomatoes,
beans, jalapeños, chile powder,
garlic powder and remaining ¼ tsp
salt. Bring to a simmer and cook,
stirring occasionally, until heated
through, about 3 minutes. - Meanwhile, in a large pot, cook
pasta al dente according to package
directions. Drain; return to pot. Stir
in beef mixture. - Spread half of beef-pasta mixture
into baking dish and sprinkle with
half of cheese. Top with remaining
beef-pasta mixture and cheese,
spreading evenly. Bake until cheese
is melted and sauce is bubbling,
12 to 14 minutes. Let stand for
10 minutes. Garnish servings with
avocado and cilantro. Serve with
lime wedges (if using).
PER SERVING (1½ cups): Calories: 435,
Total Fat: 16 g, Sat. Fat: 8 g, Monounsaturated
Fat: 6 g, Polyunsaturated Fat: 1 g, Carbs: 46 g,
Fiber: 8 g, Sugars: 5 g, Protein: 29 g,
Sodium: 452 mg, Cholesterol: 65 mg
For more information
or to sign up, go to
aimhealthyu.com
Check out this sample recipe from Beth’s upcoming course,
High-Protein Meals for Energy & Fat Loss.
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clean eating academy
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Eating
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