Southwest Beef Cavatappi Skillet

🥘 Ingredients

• beef stock concentrate
  1 packet
• butter
  1 tbsp
• cavatappi pasta
  8 oz
• cooking oil
  2 tbsp
• ground beef
  12 oz
• hot sauce
  to taste
• mexican cheese blend
  ½ cup
• poblano pepper
  1 unit
• scallions
  2 unit
• smoky red pepper crema
  2 tbsp
• sour cream
  2 tbsp
• southwest spice blend
  1 packet
• tomato paste
  2 tbsp

🍳 Cookware

• large pot
• medium pan

1. 

   1

   poblano pepper scallions ground beef southwest spice blend tomato paste cavatappi pasta beef stock concentrate sour cream smoky red pepper crema mexican cheese blend hot sauce cooking oil butter

   poblano pepper: 1 unit, scallions: 2 unit, ground beef: 12 oz, southwest spice blend: 1 packet, tomato paste: 2 tbsp, cavatappi pasta: 8 oz, beef stock concentrate: 1 packet, sour cream: 2 tbsp, smoky red pepper crema: 2 tbsp, mexican cheese blend: ½ cup, hot sauce: to taste, cooking oil: 2 tbsp, butter: 1 tbsp
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, deseed, and thinly slice poblano pepper into strips. Trim and thinly slice scallions, separating whites from greens.
3. 

   3

   Once water is boiling, add cavatappi pasta to pot. Cook until al dente ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain. Meanwhile, heat a large drizzle of cooking oil in a medium pan over medium-high heat. Add poblano pepper and season with salt and pepper; cook, stirring occasionally, until slightly softened ⏱️ 5 minutes .
4. 

   4

   Add a drizzle of cooking oil to pan with poblano pepper; add ground beef and scallion whites. Season with southwest spice blend, salt, and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through ⏱️ 5 minutes . If there’s excess grease in your pan, carefully pour it out. Add tomato paste and cook, stirring occasionally ⏱️ 30 seconds .
5. 

   5

   Add ½ cup reserved pasta cooking water and beef stock concentrate to pan with beef mixture. Season with ½ tsp salt and a pinch of pepper. Bring to a simmer and cook, stirring, until thickened ⏱️ 2 minutes .
6. 

   6

   Reduce heat to low and stir in drained cavatappi pasta, sour cream, smoky red pepper crema, half the mexican cheese blend, 1 tbsp butter, and hot sauce. Season with salt and pepper to taste. If needed, stir in more reserved pasta cooking water, a splash at a time, until pasta is coated in a creamy sauce.
7. 7

   Top beef cavatappi with remaining mexican cheese blend; cover pan until cheese melts ⏱️ 2 minutes . Top with scallion greens and serve.