Creamy Southwestern Chipotle Beef Pasta

My family’s favorite pasta isn’t actually Italian at all, but rather, this smoky, creamy dream pan of Tex-Mex inspired beef and noodles. This is one great back-pocket pasta recipe and it’s perfect with any ground meat you want to use, or vegan meat substitute, tempeh crumbles, etc.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Units Scale

1 pound cavatappi, or other short pasta
2 poblano peppers, thinly sliced
2 shallots, thinly sliced
1 pound ground beef
1 packet taco seasoning (low sodium if you can)
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)
2/3 cup sour cream or plain Greek yogurt
1 cup shredded Mexican cheese blend

Serving Suggestion: Chopped cilantro or scallion greens

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

NOTE: Chipotle peppers, or smoked jalapeños, are sold in cans in the canned veggies/peppers aisle of every supermarket. They’re spicy, but one pepper shouldn’t be too much for an entire pan of pasta. Go ahead and start with one, and taste it. If you want a little more oomph, add another pepper or more of the adobo (this is what I do).

If you want to sub for the chipotle, go ahead and just use 1 tablespoon of smoked paprika (give or take). It will bring the smokiness, but none of the heat.

Keywords: Creamy Southwestern Chipotle Beef Pasta

Find it online: https://mykitchenlittle.com/2023/01/14/creamy-southwestern-chipotle-beef-pasta/