HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthwest Beef Cavatappi
Southwest Beef Cavatappi

Southwest Beef Cavatappi

with Poblano & Smoky Red Pepper Crema

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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.


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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Poblano Pepper

2 unit


10 ounce

Ground Beef

1 tablespoon

Southwest Spice Blend

14 ounce

Diced Tomatoes

6 ounce

Cavatappi Pasta


2 unit

Beef Stock Concentrate

2 tablespoon

Sour Cream


4 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

½ cup

Mexican Cheese Blend


1 teaspoon

Hot Sauce

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1020 kcal
Fat55 g
Saturated Fat24 g
Carbohydrate87 g
Sugar11 g
Dietary Fiber7 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.
Utensilsarrow down iconarrow down icon
Large Pot
Medium Pan
Instructionsarrow up iconarrow up icon
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• 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.