How to Make 30 Minute Southwest Beef Cavatappi. With Poblano & smoky red pepper crema.

This Southwestern Beef Cavatappi has bold flavors that’ll warm you from the inside out, my personal favorite twisty cavatappi, bites of flavorful ground beef, and sautéed poblano. All wonderfully topped with Mexican cheese blend. My favorite part about this whole dinner, is that it’s made in just one pan! Yes, one skillet has all that!

The Best ever 30 Minute Southwest Beef Cavatappi.

One thing about me, is that I loove me a one pot meal. It’s so easy to clean and it makes the cooking process go by so much faster, because you aren’t looking and moving pans around. Let’s get right into this dish. Bust out these ingredients.

Ingredients

• 1 poblano pepper
• 2 Scallions (green onions)
• 1 1/2 cup cavatappi noodles
• 1 pound ground beef
• 2 TBSP tomato paste
• 2 TBSP Sour Cream
• 4 TBSP red pepper crema
• 1/2 cup Mexican cheese blend
• hot sauce
• 1/2 tsp of the following:
  • Chilli powder, Paprika, Ground coriander, Garlic powder, Cumin, Cayenne pepper, salt and pepper.
• Salt
• pepper
• 2 TBSP butter
• Oil

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Don’t worry if you don’t have all the ingredients just head over to Amazon Fresh and get your grocery shopping goin’.

Break out these tools

• Medium pan
• Large pot
• Strainer

As always I got you on the best and kinda cheap cookware. I know I love getting a new knife or pot. That might just be me but if your anything like me check out the stuff below.

And while you’re checking things out head over to my Etsy and check out my new recipe book. (coming soon) I’m super excited to share it with you all.

For more confidence creating this dish head over and read my beginner cooking tips. I created 10 of my most beneficial cooking tips to ensure you feel as confident as you can creating the best meals. Read Here.

The Recipe

Step One: Bring a large pot of salted water to a boil. wash and dry your produce.

Step Two: Cut and deseed poblano pepper. Slice into strips. Thinly slice scallions, separating whites from greens.

Step Three: Once water is boiling add noodles to pot. Cook string occasionally. 9-11 minutes. Reserve 1 cup pasta water then drain.

Step Four: Heat a large drizzle of olive oil in a large pan over medium high heat. Add poblano peppers and season with salt and pepper. Cook string occasionally until slightly softened. 5-7 minutes.

Step Six: Add a little more oil to pan with peppers. Add meat, scallion whites and spices. Season with salt and pepper if needed. Cook breaking the meat into pieces and browned. 6-8 minutes. Stir in tomato paste.

Step Seven: Stir in tomato paste. Once combined add in 1/2 cup pasta water, Stock concentrate. Bring to a simmer. 2-3 minutes.

Step Eight: Reduce heat to low. Add in noodles, sour cream, red pepper crema, half the Mexican cheese, 1 TBSP of butter and hot sauce to taste (optional).

Step Nine: Divide pasta between bowls and top with the remaining cheese and green scallions.

Step Ten: SERVE!!

Someone bring me a napkin because my mouth can’t stop watering! I mean how amazing does this look. I’m sure yours turned out or will turn out just the same. In fact share it with me so I can see your accomplishment. Yes, it’s most definitely an accomplishment.

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As Always Keep Cooking!