Tex-Mex Cavatappi

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The Origin of Tex-Mex Cavatappi

If you are looking for an inspiring dish for an evening meal, look no further. With the zest of lime and cilantro, combined with the cavatappi noodle texture, this dish dances with the salsa of your choice. Tex-Mex Cavatappi was originally found in Food and Wine’s Quick from Scratch Pasta Coobook and here.

I have been making it for years as a single, and now married with a toddler (who loves it too by the way). This dish tends to be a crowd-pleaser and it’s my go-to when hosting guests. The recipe below allows for using a whole pound of pasta and other variations that better suit my budget. 

And if you like pasta dishes or Mexican-themed food, try my Pesto Pasta or Annette’s Enchiladas.

How to Make Tex-Mex Cavatappi

The original Tex-Mex Cavatappi recipe calls for 3/4 pounds of cavatappi noodles. I use the full pound of pasta. Having 1/4 pound unused dried noodles in my pantry seemed pointless. There’s no negative impact in using an entire pound. And if you like leftovers, using the full pound helps with that. Cavatappi is at Kroger, or other major grocery chains (just not at Aldi). In a pinch you can use other types of pasta, but the cavatappi works the best with the other ingredients.

As for the salsa, the original recipe suggested using a “smoked-chile variety”, but I could never find such in the grocery stores around me. Chipotle-flavored salsas work well, and sometimes Kroger carries those. Aldi makes a great cilantro lime salsa.  Really any salsa you prefer will do — mild, medium or hot depending on your preference.

Most people like the cilantro in the dish, but I’ve learned that some people aren’t fans of the herb. But I’m clearly not one of those people. You can use parsley as an alternative. Fresh limes are the way to go. I usually add a little more lime juice than what the recipe calls for. But if you don’t have any, red-wine vinegar works as well.

For the chili powder, the run-of-the-mill suits the dish. However, I recently found a chipotle chili powder and it brought an interesting dimension to the whole creation. Adjust salt and pepper to your taste. 

And while I don’t have wine with dinner these days with a toddler to focus on at the table, the Food and Wine Magazine writers recommend pairing this spicy concoction with a high acid white wine such as a California sauvignon blanc.

I hope you enjoy making, serving and eating this dish as much as I do. Happy cooking!

And if you like pasta dishes or Mexican-themed food, try my Pesto Pasta or Annette’s Enchiladas.

Tex-Mex Cavatappi from nickelplatekitchen.com

October 24, 2018

Servings: 6-8

Prep: 20 min

Cook: 15 min

Total: 40 min

Difficulty: easy

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A unique pasta dish full of Tex-Mex flavors.

By: Elizabeth Newman

Ingredients

• 1 to 1 and 1/2 pounds ground beef
• 1 and 1/2 tsp chili powder
• 1 and 1/2 tsp salt
• 1/4 tsp fresh-ground black pepper
• 4 cups (two 16 oz. jars) chunky tomato salsa
• 1 pound cavatappi
• 4 teaspoons lime juice (or red-wine vinegar)
• 1/4 cup chopped cilantro (or parsley)
• 8 oz cheddar cheese grated, (about 2 cups shredded)
• lime wedges for serving (optional)

Directions

• Step 1 Start water to boil in a large pot for the cavatappi.
• Step 2 Heat ground beef over medium heat in a large frying pan until completely browned. Drain. Add chili powder, salt, and pepper. Stir to combine spices with meat.
• Step 3 Add salsa and stir. Simmer over low heat for about 10 minutes.
• Step 4 Once water is boiling, add cavatappi and cook according to package directions. Drain pasta and return it to the large pot.
• Step 5 Add meat/salsa sauce to the pot. Add lime, cilantro and cheese. Stir to combine all ingredients and until cheese is melted. Garnish servings with shredded cheese and lime wedge if desired. Enjoy!

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