This one-skillet chorizo pasta combines fresh Mexican chorizo, black beans, corn, and tender pasta in a rich, spiced sauce.
Servings 2
Calories 1291kcal
Equipment
- 8-10-inch cast-iron skillet, about 2 inches deep
- Large pot for boiling pasta
- Wooden spoon or heat-resistant spatula
- Colander
Ingredients
- ½ pound fresh Mexican chorizo sausage casings removed
- ½ cup yellow onion chopped
- ¼ cup bell pepper seeded and chopped
- 1 cloves garlic minced
- 5 ounces canned tomatoes with green chiles
- ½ teaspoon kosher salt
- ½ teaspoon taco seasoning blend
- ½ teaspoon dried oregano Mexican, if available
- ½ cup heavy whipping cream
- ½ cup frozen yellow corn kernels
- ¾ cup black beans rinsed and drained
- 8 ounces cavatappi pasta cooked according to package directions
- 1 cup shredded Monterey Jack cheese avoid pre-shredded
- Garnish: lime wedges, chopped fresh cilantro
Instructions
- Set an 8–10 inch skillet over medium-high heat. Add the chorizo and cook, breaking it up, until browned and crumbly, about 6–7 minutes. Spoon off excess fat if needed, leaving about 1 tablespoon in the pan.
- Add the onion and bell pepper and cook until softened, about 4–5 minutes. Stir in the garlic and cook for about 30 seconds.
- Add the tomatoes with green chiles, salt, taco seasoning, and oregano. Stir and simmer for about 2–3 minutes.
- Pour in the cream, then add the corn and black beans. Bring to a gentle simmer.
- Remove from heat. Fold in the cooked pasta, then stir in the cheese until melted and creamy.
- Let rest for a minute or two before serving. Garnish with sour cream cilantro, lime wedges, and/or Cotija cheese.
Notes
This Tex Mex Pasta Skillet is a one-skillet dish once the noodles are cooked, so timing and heat control matter more than precision measurements.
Browning the chorizo well at the start builds flavor and prevents the finished dish from tasting flat.
Because cast iron holds heat, the cheese should be melted off heat to keep the sauce smooth rather than oily.
Nutrition
Calories: 1291kcal | Carbohydrates: 140g | Protein: 52g | Fat: 58g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 198mg | Sodium: 958mg | Potassium: 956mg | Fiber: 15g | Sugar: 10g | Vitamin A: 2562IU | Vitamin C: 55mg | Calcium: 571mg | Iron: 7mg