Southwest Turkey Cavatappi

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

with Green Pepper & Smoky Red Pepper Crema

By Recipe0 System

The Southwest meets Italy in this skillet supper, which boasts bold flavors that’ll warm you from the inside out. There’s twisty cavatappi, bites of flavorful ground beef, and sautéed green pepper, 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 really is all that!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

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

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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 produce.

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

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 green pepper and season with salt and pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes.
3

Add a drizzle of oil to pan with green pepper. Add beef*, scallion whites, and Southwest Spice Blend; season with 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; cook, stirring occasionally, until combined, 30 seconds.

Swap in turkey* for beef.
4

Add 1⁄2 cup reserved pasta cooking water (3⁄4 cup for 4 servings) and stock concentrates to pan with beef mixture. Season with 1⁄2 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 blend (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 blend; cover pan until cheese melts, 1-2 minutes. Divide between bowls; top with scallion greens and serve.

Ground turkey is fully cooked when internal temperature reaches 165°.

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