This week’s dinners from the Metro flyer

Ingredients

• Ground beef1 lb (454 g)
• Tortillas8 units (1 pack)
• Bell peppers1 unit (180 g)
• Onions (yellow)1 unit (150 g)
• Garlic2 cloves
• Chili powder1.5 tbsp
• Paprika1 tsp
• Canned tomatoes200 ml from a 796 ml can
• Shredded cheese120 g
• Vegetable/canola oil1 tbsp
• Salt1 tsp
• Black pepper (ground)0.5 tsp

Steps

1. Dice the onion and the bell pepper and mince 2 cloves of garlic.
2. Heat 1 tbsp vegetable oil in a skillet over medium-high heat, add 1 lb (454 g) raw ground beef and break it up, cooking 6 minutes until no pink remains.
3. Add the onion, pepper and garlic with 1.5 tbsp chili powder, 1 tsp paprika, 1 tsp salt and 0.5 tsp black pepper; cook 4 minutes.
4. Stir in 200 ml canned tomatoes with their juice and simmer 8 minutes until thick; check with a thermometer that the beef mixture reaches 71°C (160°F), then keep warm over low heat.
5. Warm the 8 tortillas one at a time in a second dry skillet over medium heat, about 20 seconds per side, stacking them under a clean kitchen towel so they stay soft.
6. Divide the beef filling evenly among the 8 tortillas (2 per person) and sprinkle the 120 g shredded cheese evenly over all 8.

Ingredients

• Pasta500 g dry (1 box)
• Canned tomatoes1 can (796 ml)
• Canned chickpeas1 can (540 ml), drained and rinsed
• Onions (yellow)1 unit (150 g)
• Garlic3 cloves
• Paprika1 tsp
• Shredded cheese100 g
• Vegetable/canola oil2 tbsp
• Salt1.5 tsp
• Black pepper (ground)0.5 tsp

Steps

1. Bring a large pot of water with 1 tsp salt to a rolling boil and cook 500 g dry pasta 9-11 minutes until al dente, then drain, reserving 150 ml cooking water.
2. Meanwhile dice the onion and mince 3 cloves of garlic; heat 2 tbsp vegetable oil in a large skillet over medium heat and cook them 5 minutes until soft.
3. Add 1 can (796 ml) of canned tomatoes with juice, crushing them with a spoon, plus 1 tsp paprika, 0.5 tsp salt and 0.5 tsp black pepper; simmer 12 minutes over medium-low heat.
4. Stir in the drained, rinsed chickpeas and simmer 4 more minutes.
5. Toss the drained pasta into the sauce with the reserved 150 ml pasta water and heat 1 minute.
6. Divide among 4 bowls and top each with a quarter of the 100 g shredded cheese.