Easy Tex-Mex Pasta Dinner

You all know here at H2FaL we love dishes that require a little extra attention in the kitchen.  A little extra lovin, if you will.  But…we also love dishes that are packed with flavor and take hardly any time as well.  Well, that’s what you get with my Easy Tex-Mex Pasta Dinner.  It brings together two of our most favorite things in the world…Tex-Mex and pasta!  And this seriously comes together in about 30 minutes.  And makes enough to feed a table of four, with left-overs!  Perfect weeknight meal.   Enjoy!!  120% Loon Approved. 

Easy Tex-Mex Pasta Dinner

Easy Tex-Mex Pasta Dinner

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: 318 kcal
Author: Kris Longwell
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!
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Ingredients

  • 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

Instructions

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

 

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2 Comments

  • 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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