Not all pastas have to rock an Italian vibe, you know? This Creamy Southwestern Chipotle Beef Pasta, if I had to get down to it, reminds me of like a grown-up Beef-a-roni, but with decidedly Tex Mex flavors. You certainly don’t have to use beef, as any ground meat will do just fine. And you can use a vegan meat substitute as well, if you want a vegetarian, meatless Monday option. This one is all about the creamy, smoky sauce and a few quick spice options that bring the flavor in a hurry.

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What Makes this Pasta So Great?

It’s a 30-minute meal. So, we always love that here at MKL, of course.
It’s an ultimate crowd-pleaser. Let’s be honest guys, a big pan of creamy, cheesy, perfectly seasoned pasta with a Tex Mex vibe has got to be one of the most universally appealing, crowd-pleasing things. This pasta will mend fences, bridge gaps, heal wounds … it will bring people together, you just watch.
It’s incredibly easy to make. So, the only thing you have you chop here are a couple of poblanos (my favorite pepper of all time), and a couple of shallots. Why shallots, you ask? Well, they’re a bit milder than an onion, and I just really love their flavor. It falls somewhere between garlic and onions on the allium spectrum, and they cook quickly and even crisp up for you in ways that onions just can’t. That said, if you have an onion, just use half of that, chopped or sliced, and you’re golden.
The creaminess. Okay, so the combo of sour cream, cheese, and starchy pasta water makes this pasta so incredibly creamy that it’s irresistible. You’ll see what I mean.
It’s spicy! Or not. One single chipotle pepper isn’t going to blow your taste buds out of the water, but if you’re spice averse – like, can’t handle it at all – use 2 teaspoons to 1 tablespoon of smoked paprika instead.

What you’ll need to make this Creamy Southwestern Chipotle Beef Pasta

This recipe I tell you. I’m just really smitten with it. It tastes even better than it looks, and I think it looks pretty damn good, you know? I basically am riffing on a few Southwestern pasta recipes that I’ve had and/or read, and this version takes the cake, guys. Reason being, we’ll be smart about the ingredients that we reach for, nothing wasted, nothing there that really doesn’t make a difference.

The smokiness comes from a canned chipotle pepper and some of the adobo sauce from the can. The creaminess comes from sour cream, one of my favorite ingredients EVER. Garlic powder, not fresh garlic, will create a nostalgic vibe for us, and speed up the process as well (no chopping garlic today).

INGREDIENTS

1 pound cavatappi, or other short pasta
2 poblano peppers, thinly sliced
2 shallots, thinly sliced
1 pound ground beef
1 packet taco seasoning
1 teaspoon garlic powder
2 teaspoons beef stock concentrate
3 tablespoons tomato paste
1 canned chipotle pepper, minced + 1 teaspoon adobo sauce from the can (see note)
⅔ cup sour cream or plain Greek yogurt
1 cup shredded Mexican cheese blend

Serving Suggestion: Chopped cilantro or scallion greens

Creamy Southwestern Chipotle Beef Pasta 9

How to make this Creamy Southwestern Chipotle Beef Pasta

DIRECTIONS

Cook the pasta according to the package instructions, in salted water. Reserve 1 cup of the coking water prior to draining. Drain and set aside.
Meanwhile, in a large skillet over medium heat (no oil), cook the poblano and shallot until lightly charred and tender; about 5 minutes. Add 2 tablespoons of oil, and the beef, breaking it up with your spoon/cooking utensil. Let the beef cook, undisturbed for about 4 or 5 minutes.
Reduce the heat to medium-low and add the taco seasoning, garlic powder, and stock concentrate and cook for one minute. Add the tomato paste, chipotle, adobo, and ⅔ cup of the reserved pasta water. Stir to mix, and then add sour cream and cheese. Stir to warm everything through and to melt the cheese. Taste and season with salt and pepper to taste. You can also add more of the water if you need it to be creamier.
Serve topped with chopped cilantro (or scallions), and enjoy.

NOTE: For this Tex Mex Beef Pasta, if you want to use of some of the spices in your spice drawer, you could whip up a tasty homemade taco seasoning mix. then just keep it in a lidded/covered container and it will last a couple of months for you.