Southwest Beef Cavatappi with Smoky Red Pepper Crema

This hearty skillet dinner brings together the best of two worlds: curly cavatappi pasta and bold Southwest-inspired flavors. With seasoned ground beef, tender green peppers and a luscious smoky red pepper crema, every bite is a warm, satisfying experience. Topped with a blend of Mexican cheeses, a dollop of sour cream and a dash of hot sauce, this dish is finished with a sprinkle of scallion greens for a fresh pop of color.

Best of all, it comes together in just one skillet, making cleanup a breeze. Whether you’re looking for a quick weeknight meal or a comforting dish to share, this Southwest beef cavatappi is sure to become a favorite.

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Ingredients

1 unit Long Green 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

1.5 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. Wash and dry produce. Halve, deseed and thinly slice the green pepper 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.
3. Meanwhile, heat a large drizzle of oil in a medium pan over medium-high heat. Add the green pepper strips, season with salt and pepper and cook until slightly softened, 4-5 minutes.
4. Add another drizzle of oil to the pan with the green 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 is excess grease, carefully pour it off. Stir in the tomato paste and cook for 30 seconds.
5. Add ½ cup of the reserved pasta cooking 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, stirring, until thickened, 2-3 minutes.
6. Reduce heat to low. Stir in the drained cavatappi, sour cream, smoky red pepper crema, half of the Mexican cheese blend, 1 tablespoon butter and hot sauce to taste. Season with salt and pepper. If the sauce is too thick, add more pasta water a splash at a time until creamy.
7. Top the pasta with the remaining Mexican cheese blend. Cover the pan and let the cheese melt, 1-2 minutes. Divide between bowls, garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

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.

Can I make this vegetarian?

Absolutely! Substitute the ground beef with plant-based crumbles or black beans and use vegetable stock concentrate instead of beef.