Smoky Southwest Beef Cavatappi with Green Peppers and Crema

This hearty skillet supper brings together the best of Southwest and Italian flavors. Twisty cavatappi pasta is tossed with seasoned ground beef, sautéed green peppers and a smoky red pepper crema, then topped with melted Mexican cheese and a drizzle of hot sauce for a kick. It’s a comforting, one-pan meal that’s ready in about 35 minutes.

With tangy sour cream, scallions and a hint of spice, every bite is packed with warmth and depth. Perfect for busy weeknights when you crave something satisfying and a little different.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Organic Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView 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

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

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry produce. Halve the green pepper lengthwise, remove seeds and ribs, then thinly slice into strips. Trim and thinly slice the scallions, separating white parts from green tops.
2. Once water is boiling, add cavatappi and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1 cup of pasta cooking water, then drain the pasta.
3. While pasta cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add the sliced green pepper, season with salt and pepper and cook until slightly softened, 4-5 minutes, stirring occasionally.
4. Add another drizzle of oil to the pan with the pepper. Add the ground beef, scallion whites and Southwest spice blend; season with salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it off. Stir in the tomato paste and cook for 30 seconds.
5. Add ½ cup of the reserved pasta water and the beef stock concentrates to the pan. Season with ½ tsp salt and a pinch of pepper. Bring to a simmer and cook until slightly thickened, 2-3 minutes, stirring.
6. Reduce heat to low. Stir in the drained cavatappi, sour cream, smoky red pepper crema, half of the Mexican cheese, 1 tablespoon butter and hot sauce to taste. Season with salt and pepper. If the sauce seems dry, add more reserved pasta water a splash at a time until creamy.
7. Sprinkle the remaining Mexican cheese over the pasta. Cover the pan and let the cheese melt, 1-2 minutes. Divide between bowls, top with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rotini works well. Adjust cooking time according to package directions.

What can I substitute for the smoky red pepper crema?

You can make a quick substitute by mixing 4 tablespoons of mayonnaise with 1 teaspoon of smoked paprika and a pinch of cayenne.

Is this recipe spicy?

It has a mild kick from the hot sauce and Southwest spice blend. Adjust the hot sauce to your preference or omit it for a milder flavor.