Smoky Southwest Beef Cavatappi with Poblano and Red Pepper Crema

This Southwest beef cavatappi brings together the best of two worlds: the comforting twist of cavatappi pasta and the bold, smoky flavors of the Southwest. In just one skillet, you’ll have a hearty meal with seasoned ground beef, sautéed poblano pepper and a creamy red pepper sauce that adds a touch of heat.

Topped with a blend of Mexican cheeses, a dollop of sour cream and a sprinkle of scallions, this dish is as colorful as it is delicious. A drizzle of hot sauce gives it an extra kick, making every bite warm and satisfying. Perfect for a busy weeknight when you crave something special without the fuss.

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add cavatappi pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
2. While pasta cooks, thinly slice the long green pepper (poblano) into rings. Trim and slice scallions, separating white and green parts.
3. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 4-5 minutes. Season with salt and pepper to taste.
4. Add sliced poblano pepper and scallion whites to the skillet. Cook, stirring, until pepper is tender, about 2-3 minutes.
5. Stir in the Southwest spice blend and tomato paste. Cook for 1 minute until fragrant.
6. Add the beef stock concentrate, smoky red pepper crema and 1/4 cup reserved pasta water. Stir to combine and bring to a simmer.
7. Add the cooked cavatappi to the skillet and toss to coat in the sauce. If needed, add more pasta water to loosen the sauce.
8. Sprinkle Mexican cheese blend over the top. Cover the skillet and let it sit off heat until cheese melts, about 2 minutes.
9. Serve in bowls. Top with a dollop of sour cream, a drizzle of hot sauce and a sprinkle of scallion greens.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, rotini or fusilli works well in this dish.

Is this recipe spicy?

It has a mild kick from the Southwest spice blend and hot sauce. Adjust the hot sauce to your preference.

Can I make this ahead?

Yes, you can prepare the dish and reheat gently on the stovetop, adding a splash of water to loosen the sauce.