Tex-Mex Skillet Pasta

(from castro15’s recipe box)

Categories: Mexican

Ingredients

  • 1 lb. fresh chorizo sausage, casings removed
  • 1 cup chopped yellow onion
  • 1/2 green bell pepper, seeded and chopped
  • 1 garlic clove, minced
  • 10 oz. can diced tomatoes with green chiles
  • 1 tsp kosher salt
  • 1 tsp taco seasoning
  • 1 tsp dried oregano
  • 15 oz. can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 cup heavy whipping cream
  • 16 oz. cavatappi, cooked as directed
  • 8 oz. shredded Monterey Jack
  • Garnish: lime wedges, chopped fresh cilantro

Directions

  1. In a 12-inch skillet, cook chorizo over medium-high heat until browned and crumbly, about 6 minutes. Drain chorizo, reserving 1 tbsp drippings in skillet.

  2. Add onion, bell pepper and garlic to skillet. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomatoes, salt, taco seasoning, and oregano; cook for 3 minutes. Stir in beans, corn and cream. Bring to a boil. Stir in pasta and cheese; remove from heat. Garnish with lime and cilantro.

Email to a friend | Print this recipe | Back