Smoky Southwest Beef Cavatappi with Poblano and Red Pepper Crema

This Southwest-inspired cavatappi brings together the best of bold Tex-Mex flavors and hearty pasta. Twisty cavatappi noodles are tossed with seasoned ground beef, sautéed poblano pepper and a smoky red pepper crema, then topped with melted Mexican cheese and a drizzle of sour cream. A dash of hot sauce adds just the right kick.

Everything comes together in one skillet, making it an easy weeknight meal that feels special. The combination of smoky, creamy and spicy elements will warm you from the inside out. Garnish with sliced scallion greens for a fresh finish.

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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

10 ounce Ground BeefView 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

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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add cavatappi and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, thinly slice the long green pepper (poblano) into rings. Trim and thinly slice scallions, separating white and green parts.
3. Heat a large skillet over medium-high heat. Add cooking oil and the white parts of scallions. Cook for 1 minute, then add ground beef. Break up the meat and cook until browned, about 4-5 minutes. Stir in the Southwest spice blend and cook 1 minute more.
4. Add sliced pepper to the skillet and cook until softened, about 2-3 minutes. Stir in tomato paste and cook for 1 minute.
5. Reduce heat to low. Add the cooked pasta, beef stock concentrate, smoky red pepper crema and hot sauce. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
6. Sprinkle Mexican cheese blend over the top. Cover the skillet and let cook until cheese melts, about 1-2 minutes.
7. Remove from heat. Dollop with sour cream and garnish with scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground turkey or chicken work well. You may need to adjust cooking time.

What can I substitute for smoky red pepper crema?

Mix 3 tablespoons sour cream with 1 tablespoon smoked paprika and a pinch of cayenne as a quick substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water.