Easy Tex-Mex Pasta Dinner

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We love Tex-Mex. We love pasta. And we love easy weeknight dinners. This recipe checks all of those boxes!

We can never get enough of our Tex-Mex Beef Tacos, or Ancho Chili Enchiladas, or even Restaurant-Quality Salsa…but when you’re crunched for time, this dish tastes like it took a long time, but it comes together in only about 30 minutes and is so delicious!

A white bowl holding Easy Tex-Mex Pasta Dinner next to cut limes, fresh cilantro , and a white napking,


As mentioned, this dish couldn’t be easier to prepare.

It all starts with delicious chorizo sausage.

Chorizo is a Spanish sausage that is loaded with amazing spices.

EXPERT TIP: Look for uncured and uncooked chorizo sausage for this Tex-Mex Pasta Dinner. Use a sharp knife to carefully remove the casing from the uncooked sausage.

A hand using a knife to slice the casings off of 3 chorizo sausage links.
Get fresh chorizo sausage and remove the casings

Next, it’s time to cook the sausage along with the veggies.

The sausage will render some fat, so we find it’s best to discard the excess grease for best taste and texture.

EXPERT TIP: We love using our cast iron skillet to not only cook the sausage and vegetables, but also then to quickly bake the pasta. If you don’t have a cast-iron skillet, simply transfer the pasta dinner to a 9″x13″ baking dish and bake according to recipe directions.

A cast iron skillet with cooked chorizo and vegetables in it with a wooden spoon in it.

Cream, corn, and black beans are such a wonderful addition to the dish.

We used canned black beans corn and drain them.

Cream, corn and beans in a cast iron skillet for Tex-Mex pasta


We love using shredded Monterrey Jack cheese, but cheddar is a great option, too.

Use whatever pasta you have on hand.

We like fussilli, but really any type will work.

Hand adding a layer of shredded cheese over the top of a Tex-Mex pasta in cast iron skillet.

Ready to make a super easy, but wonderfully delicious Tex-Mex Pasta Dinner in about 30 minutes? Go for it!

And when you do, be sure to take a photo, post it to Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

A white bowl holding Easy Tex-Mex Pasta Dinner next to cut limes, fresh cilantro , and a white napking,

Easy Tex-Mex Pasta Dinner

This Easy Tex-Mex Pasta Dinner packs a lot of flavor and comes together in about 30 minutes. Use Kris' homemade taco seasoning, our buy a standard packet of taco seasoning from the grocery store (you will only use 1 tablespoon). This easily feeds a family, usually with left-overs! Perfect for a busy weeknight!
Print Pin Rate
Course: Dinner
Cuisine: Tex-Mex
Keyword: Country Pasta, Weeknight Dinner
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 318kcal


  • 1 lb fresh chorizo sausage casings removed
  • 1 medium yellow onion chopped
  • 1 cup chopped bell pepper I like a mix of green, red and yellow
  • 2 garlic cloves minced
  • 1 10 oz can Ro-tel tomatoes with green chiles
  • 1 tsp Kosher salt
  • 1 tbsp Kris' taco seasoning or buy a packet from the grocery store
  • 1 tsp dried oregeno
  • 1 cup heavy cream
  • 1 cup frozen yellow corn
  • 1 15 oz can black beans rinsed and drained
  • 1 lb fusilli pasta or other pasta to your liking, cooked according to package directions
  • 8 oz shredded Monterey Jack cheese
  • Lime wedges for garnish
  • Fresh cilantro chopped, for garnish


  • Cook the chorizo in a large skillet over medium-high heat until fully cooked, about 6 minutes.
  • Drain all but 1 tablespoon of the drippings from the pan.
  • Add onion, bell peppers, and garlic to the cooked chorizo and cook until softened, stirring occasionally, about 5 minutes.
  • Add tomatoes, salt, taco seasoning, and oregano; cook for 3 minutes.
  • Stir in cream, corn, black beans and bring to a boil.
  • Remove from heat and stir in the cooked pasta and cheese.
  • Garnish with lime wedges and cilantro.


Calories: 318kcal
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!



  • Despite growing up in south Texas and Austin, I cannot abide chorizo. I think it’s the cloves that do it. I sub Andouille in sliced form…this sounds great! I just picked up canned corn with jalapeños and one with chipotle. Sounds like wedding bells to me! I don’t typically buy canned food because fresh is best! However, I don’t plant until after Memorial Day here in PA.

    • All sounds good, Tracee. And Andouille is a GREAT sub! This recipe is very flexible, and easily tweaked to fit your tastes. Fresh is best, but canned tomatoes are good, too! Let us know how it turns out and if you liked it! Thanks so much! Kris & Wesley

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