Southwest Beef Cavatappi

Name: Southwest Beef Cavatappi with Poblano & Smoky Red Pepper Crema
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Poblano Pepper; 2 unit Scallions; 10 ounce Ground Beef; 1 tablespoon Southwest Spice Blend; 1.5 ounce Tomato Paste; 6 ounce Cavatappi Pasta; 2 unit Beef Stock Concentrate; 2 tablespoon Sour Cream; 4 tablespoon Smoky Red Pepper Crema; ½ cup Mexican Cheese Blend; 1 teaspoon Hot Sauce; 1 tablespoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Poblano & Smoky Red Pepper Crema

Recipe Development TeamPublished on November 03, 2021

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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.

Tags:

Spicy

Allergens:

Wheat

•Milk

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Poblano Pepper

2 unit

Scallions

10 ounce

Ground Beef

1 tablespoon

Southwest Spice Blend

1.5 ounce

Tomato Paste

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

/ per serving

Calories1010 kcal

Fat55 g

Saturated Fat24 g

Carbohydrate85 g

Sugar9 g

Dietary Fiber6 g

Protein48 g

Cholesterol170 mg

Sodium1580 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Medium Pan

•Strainer

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 (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 tomato paste and cook, stirring occasionally, 30 seconds.

• 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.