Tex-Mex Skillet Pasta
Serves: 6-8
  • 1 pound fresh chorizo sausage, casings removed
  • 1 cup chopped yellow onion
  • ½ green bell pepper, seeded and chopped
  • 1 clove garlic, minced
  • 1 (10-ounce) can tomatoes with green chiles
  • 1 teaspoon kosher salt
  • 1 teaspoon taco seasoning
  • 1 teaspoon dried oregano
  • 1 cup heavy whipping cream
  • 1 cup frozen yellow corn kernels
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 pound cavatappi pasta, cooked according to package directions
  • 1 (8-ounce) package shredded Monterey Jack cheese
  • Garnish: lime wedges, chopped fresh cilantro
  1. In a 12-inch cast-iron skillet, cook chorizo over medium-high heat until browned and crumbly, about 6 minutes. Drain all but 1 tablespoon drippings from pan. Add onion, bell pepper, and garlic to skillet. Cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes, salt, taco seasoning, and oregano; cook for 3 minutes. Stir in cream, corn, and black beans.
  2. Bring to a boil. Stir in cooked pasta and cheese; remove from heat. Garnish with lime wedges and cilantro, if desired.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/tex-mex-skillet-pasta/