Southwest beef cavatappi

Hey foodies! Let me tell you, I've found my new go-to for those busy weeknights when I want something delicious but don't have hours to spend in the kitchen. This Southwest Beef Cavatappi recipe has become an absolute favorite in my household, and I just had to share it with you all! It's incredibly easy to make, super satisfying, and bursting with those vibrant southwest flavors we all love. Forget boring dinners – this pasta dish is a game-changer. What I love most about this quick dinner recipe is how simple the ingredients are, yet they come together to create something truly special. You've got juicy ground beef, perfectly al dente cavatappi pasta, and a medley of colorful veggies all coated in a rich, creamy, and slightly spicy sauce. It’s comforting, hearty, and just what you need after a long day. If you're looking for an easy weeknight meal that everyone will rave about, this is it! Here’s how I whip up this fantastic Southwest Beef Cavatappi: Ingredients: 1 lb cavatappi pasta (or any pasta shape you prefer!) 1 tbsp olive oil 1 lb lean ground beef 1 onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 1 packet southwest seasoning (or 2 tbsp homemade blend: chili powder, cumin, paprika, oregano, garlic powder) 1 (15 oz) can black beans, rinsed and drained 1 (15 oz) can corn, drained 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained 1 cup beef broth ½ cup heavy cream 1 cup shredded cheddar cheese (or a Mexican blend), plus extra for topping Salt and freshly ground black pepper to taste Fresh cilantro, chopped, for garnish (optional) Instructions: First things first, get your cavatappi pasta cooking! Boil it according to package directions until it's al dente. Once cooked, drain it and set it aside. While the pasta is bubbling away, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's nicely browned. Drain any excess fat. Toss in the chopped onion and bell peppers. Sauté them for about 5-7 minutes until they start to soften. Then, add the minced garlic and cook for another minute until fragrant. Stir in the southwest seasoning, black beans, corn, and Rotel tomatoes. Let everything simmer for about 5 minutes, allowing those delicious flavors to meld together. Pour in the beef broth and heavy cream. Bring the mixture to a gentle simmer and cook for another 2-3 minutes, just until it starts to thicken slightly. Remove the skillet from the heat and stir in the cooked cavatappi pasta and 1 cup of shredded cheese. Stir until the cheese is melted and everything is well combined. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with a sprinkle of fresh cilantro and extra shredded cheese if you’re feeling fancy! My Personal Tips for the Best Southwest Beef Cavatappi: Spice it up: If you like some heat, add a pinch of cayenne pepper or a dash of hot sauce to the sauce. Sometimes I even throw in a diced jalapeño with the bell peppers! Veggie Boost: Feel free to add other veggies like zucchini or spinach. Just add them in with the bell peppers. Cheese Please: Don't be shy with the cheese! A blend of Monterey Jack and Colby works wonderfully too. I often top individual servings with a dollop of sour cream or a scoop of guacamole for extra creaminess. Make Ahead: This dish reheats beautifully, making it perfect for meal prep. Just store leftovers in an airtight container in the fridge for up to 3-4 days. This Southwest Beef Cavatappi truly hits the spot every time. It’s comforting, full of flavor, and so satisfying. I hope you give this easy dinner idea a try and love it as much as I do!