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!
HOW TO MAKE EASY TEX-MEX PASTA DINNER
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.
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.
Cream, corn, and black beans are such a wonderful addition to the dish.
We used canned black beans corn and drain them.
USE A GOOD MELTING CHEESE IN THE DISH
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.
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!
Easy Tex-Mex Pasta Dinner
- 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.