Southwest Beef Cavatappi Skillet

Name: Southwest Beef Cavatappi Skillet with Poblano & Smoky Red Pepper Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 unit Poblano Pepper; 2 unit Scallions; 10 oz Ground Beef; 1 tbsp Southwest Spice Blend; 1 1/2 oz Tomato Paste; 6 oz Pasta; 2 unit Beef Stock Concentrate; 2 tbsp Sour Cream; 4 tbsp Smoky Red Pepper Crema; 1/2 cup Mexican Cheese Blend; 1 tsp Hot Sauce; 1 tbsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper

with Poblano & Smoky Red Pepper Crema

By Recipe0 System

This Southwestern-meets-Italian inspired skillet supper 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, smokey red pepper crema, bright sour cream, and hot sauce for a little kick. Plus a sprinkle of scallion greens adds an extra pop of color. Yes, one skillet has all that.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Poblano Pepper
2 unit Scallions
10 oz Ground Beef
1 tbsp Southwest Spice Blend
1 1/2 oz Tomato Paste
6 oz Pasta
2 unit Beef Stock Concentrate
2 tbsp Sour Cream
4 tbsp Smoky Red Pepper Crema
1/2 cup Mexican Cheese Blend
1 tsp Hot Sauce
1 tbsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry all produce.

Halve, deseed, and thinly slice poblano into strips. Trim and thinly slice scallions, separating whites from greens.
2

Once water is boiling, add cavatappi to pot. Cook 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 servings) over medium-high heat. Add poblano and season with salt and pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes.
3

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.
4

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.
5

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.
6

Top beef cavatappi with remaining Mexican cheese; cover pan until cheese melts, 1-2 minutes. Top with scallion greens and serve.

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