Southwest Beef Cavatappi with Smoky Red Pepper Crema

This skillet supper brings together the bold, warming flavors of the Southwest with the comforting heart of Italian pasta. Twisty cavatappi noodles are tossed with seasoned ground beef, sautéed green peppers and a creamy, smoky red pepper sauce, then topped with melted Mexican cheese and a drizzle of hot sauce for just the right kick.

Ready in about 35 minutes, this dish is perfect for busy weeknights when you crave something hearty and satisfying. A sprinkle of fresh scallion greens adds a pop of color and freshness to every bowl.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

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

7 ounce Gluten-Free Fresh Fusilli PastaView 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) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Halve the green pepper, remove seeds and thinly slice into strips. Trim and thinly slice scallions, separating whites from greens.
2. Once water is boiling, add cavatappi pasta. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain.
3. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Add green pepper strips, season with salt and pepper and cook until slightly softened, about 4-5 minutes.
4. Add another drizzle of oil to the pan with the green pepper. Add 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 is excess grease, carefully pour it out. Stir in tomato paste and cook for 30 seconds.
5. Add 1/2 cup reserved pasta cooking water and beef stock concentrates to the pan. Season with 1/2 teaspoon salt and a pinch of pepper. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes.
6. Reduce heat to low. Stir in drained cavatappi, sour cream, smoky red pepper crema, half the Mexican cheese blend, 1 tablespoon butter and hot sauce to taste. Season with salt and pepper. If needed, add more pasta cooking water a splash at a time until the sauce is creamy.
7. Top the pasta with remaining Mexican cheese blend, cover the pan and let the cheese melt, 1-2 minutes. Divide among bowls, garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free fusilli?

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

What can I substitute for smoky red pepper crema?

You can mix 3 tablespoons sour cream with 1 tablespoon smoked paprika and a pinch of cayenne for a similar smoky, creamy flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water to loosen the sauce.