Southwest Beef Cavatappi
with Poblano & Smoky Red Pepper Crema
The Southwest meets Italy in this skillet supper that has bold flavors that’ll warm you from the inside out—there’s twisty cavatappi, bites of flavorful ground beef, and sautéed poblano. It’s all topped with a Mexican cheese blend, smoky red pepper crema, tangy sour cream, and hot sauce for a little kick. A sprinkle of scallion greens adds an extra pop of color. Yes, one skillet has all that.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Poblano Pepper
2 unit
Scallions
10 ounce
Ground Beef
1 tablespoon
Southwest Spice Blend
14 ounce
Diced Tomatoes
6 ounce
Cavatappi Pasta
(Contains Wheat)
2 unit
Beef Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
½ cup
Mexican Cheese Blend
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, deseed, and thinly slice poblano into strips. Trim and thinly slice scallions, separating whites from greens.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. • Meanwhile, heat a large drizzle of oil in a medium pan (use a large pan for 4) over medium-high heat. Add poblano and season with salt and pepper. Cook, stirring occasionally, until slightly softened, 4-5 minutes.
• Add a drizzle of oil to pan with poblano; add beef* and scallion whites. Season with Southwest Spice, salt, and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Add half the diced tomatoes (all for 4 servings) and cook, stirring occasionally, 30 seconds more.
• Add ½ cup reserved pasta cooking water (¾ cup for 4 servings) and stock concentrates to pan with beef mixture. Season with ½ tsp salt (1 tsp for 4) and a pinch of pepper. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes.
• Reduce heat to low and stir in drained cavatappi, sour cream, smoky red pepper crema, half the Mexican cheese (you’ll use the rest in the next step), 1 TBSP butter (2 TBSP for 4 servings), and hot sauce to taste. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
• Top beef cavatappi with remaining Mexican cheese; cover pan until cheese melts, 1-2 minutes. Top with scallion greens and serve.
