Creamy Chipotle Beef& Corn Pasta

Add ground beef, Kinder’s The Blend, paprika, chopped onion, and sweet corn to a skillet; break up the beef and cook until the internal temperature reaches 160°F.

Boil both boxes of pasta according to the package directions, reserve 1 cup of pasta water, then drain the pasta.

In a blender, combine Greek yogurt, chipotle pepper, adobo sauce, and banana peppers; blend until smooth, adding a little water if needed.

Add the cooked pasta and the cheese slices to the beef mixture, pour in reserved pasta water as needed, and stir over low heat until the cheese melts.

Turn off the heat, let the bubbling stop, then stir in the chipotle yogurt sauce.

Divide the finished dish into 7 meal‑prep containers, keeping portions within 20–30 g of each other.