1 pound cavatappi pasta, cooked according to package directions
1 (8-ounce) package shredded Monterey Jack cheese
Garnish: lime wedges, chopped fresh cilantro
Instructions
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.
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://southerncastiron.com/tex-mex-skillet-pasta/