Home Chef Southwestern Steak Alfredo

• 3 fl. oz. Red Enchilada Sauce
• 4 oz. Alfredo Sauce
• 8 oz. Cooked Penne Pasta
• 4 oz. Pepper and Onion Mix
• 2 tsp. Cajun Seasoning
• 1 oz. Grated Cotija Cheese
• 10 oz. Steak Strips

Preheat oven to 400 degrees. Remove lid and label, if needed. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Mix penne, ¼ cup water, Alfredo sauce, enchilada sauce, pepper and onion mix, Cajun seasoning (use less if spice averse) , and a pinch of salt and pepper in provided tray until completely combined. Separate steak strips and place on pasta in a single layer. Season with a pinch of pepper. If using flank steak, ground beef, ground turkey, or diced chicken breasts, follow same instructions.

Bake uncovered in hot oven until no pink remains on steak and meal reaches a minimum internal temperature of 145 degrees, 18-20 minutes. If using flank steak, follow same instructions. If using ground beef, bake uncovered in hot oven until meal reaches a minimum internal temperature of 160 degrees, 18-20 minutes. If using ground turkey or diced chicken, bake uncovered in hot oven until meal reaches a minimum internal temperature of 165 degrees, 18-20 minutes.

Carefully remove from oven. Top with cheese. Bon appétit!