How To Make Tasty Southwest Beef Cavatappi - Hello Fresh Review

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, then drain. Meanwhile, heat a large drizzle of oil in a medium pan 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. Add half the diced tomatoes and cook, stirring occasionally, 30 seconds more.

Add ½ cup reserved pasta cooking water and stock concentrates to pan with beef mixture. Season with ½ tsp salt and a pinch of pepper. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes.

Reduce heat to low and stir in drained cavatappi, sour cream, smoky red pepper crema, half the Mexican cheese, 1 TBSP butter, and hot sauce to taste. 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.

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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