This cheesy Tex-Mex Skillet Pasta can be whipped up in under 30 minutes.
Tex-Mex Skillet Pasta
- 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
- 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.