Smoky Southwest Beef Cavatappi with Poblano and Red Pepper Crema

This Southwestern-inspired skillet supper brings bold, warming flavors to your table in under 30 minutes. Tender cavatappi pasta is tossed with seasoned ground beef, sautéed poblano strips and a creamy smoky red pepper sauce, then topped with melted Mexican cheese and fresh scallions for a pop of color.

It’s a complete meal in one pan-perfect for busy weeknights when you crave something hearty and satisfying. The combination of smoky crema, tangy sour cream and a hint of hot sauce gives this dish a delicious kick that will have everyone asking for seconds.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Halve the poblano lengthwise, remove seeds and stem, then thinly slice into strips. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Once the water is boiling, add the cavatappi and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta. While the pasta cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add the poblano strips, season with salt and pepper and cook until slightly softened, 4-5 minutes.
3. Add another drizzle of oil to the pan with the poblano. Add the ground beef and scallion whites. Season with the Southwest spice blend, salt and pepper. Cook, breaking the meat into pieces, 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.
4. Add 1/2 cup of the reserved pasta cooking water and the beef stock concentrates to the pan. Season with 1/2 tsp salt and a pinch of pepper. Bring to a simmer and cook, stirring, until the sauce thickens, 2-3 minutes.
5. Reduce the heat to low. Stir in the drained cavatappi, sour cream, smoky red pepper crema, half of the Mexican cheese, the 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 the pasta is well coated.
6. Top the pasta with the remaining Mexican cheese. Cover the pan and let it sit until the cheese melts, 1-2 minutes. Sprinkle with the scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Is this dish very spicy?

The heat level is moderate. The poblano pepper is mild and the hot sauce adds a gentle kick. You can adjust the amount of hot sauce to suit your preference.

Can I make this recipe vegetarian?

Absolutely! Substitute the ground beef with plant-based crumbles or diced mushrooms and use vegetable stock concentrate instead of beef. The rest of the ingredients are vegetarian-friendly.