Change up Taco Tuesday this week and make something new and unique! This easy Mexican Rigatoni recipe is full of flavor and loaded down with simple ingredients and a ton of cheese!
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TIPS TO MAKE MEXICAN RIGATONI
This simple rigatoni recipe is actually quite easy to make. All you need to do is follow the printable directions listed below and I don’t think that you’re going to have any issues.
The one thing to keep in mind during the recipe creation is that some of the added spices might be a bit on the spicy side. If you’re not a fan of heat, I’d eliminate or change up a few to better suit your tastebuds.
RELATED POST: Instant Pot Mexican Beef Stew
INGREDIENTS NEEDED TO MAKE MEXICAN RIGATONI
- 4 cups dry rigatoni
- 8 oz chorizo
- ½ cup yellow onion, chopped
- 1 poblano pepper, chopped
- 2 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 2 ½ cups milk
- 2 cups monterey jack cheese, shredded
- 1 can black beans drained and rinsed
- Sour cream, lime slices, and pico de gallo for garnish, if desired
Busy Now? Why Not Pin This Mexican Rigatoni Recipe For Later!
HOW TO MAKE MEXICAN RIGATONI
STEP 1: PREHEAT THE OVEN
Preheat oven to 350 degrees and prep a 13×9 baking dish with nonstick spray
STEP 2: COOK THE PASTA
Cook pasta per package directions, drain and set aside in a large bowl
STEP 3: COOK INGREDIENTS IN SKILLET.
In a skillet cook chorizo, onion, and poblano over medium heat for about 5 minutes, drain if needed, and pour over pasta
In same skillet melt butter then whisk in flour, chili powder, cumin, and garlic powder – cook for 2 minutes
STEP 4: ADD MILK
Whisk in milk and cook till thick and bubbly
STEP 5: MIX IN CHEESE
Stir in cheese until melted and pour over pasta
STEP 6: ADD BEANS
Stir in beans and spoon mixture into baking dish
STEP 7: BAKE
Bake 20-25 minutes
Garnish as desired, serve and enjoy!
Mexican Rigatoni
This simple recipe is such a great comfort food!
Ingredients
- 4 cups dry rigatoni
- 8 oz chorizo
- ½ cup yellow onion, chopped
- 1 poblano pepper, chopped
- 2 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 2 ½ cups milk
- 2 cups monterey jack cheese, shredded
- 1 can black beans drained and rinsed
- Sour cream, lime slices, and pico de gallo for garnish, if desired
Instructions
Preheat oven to 350 degrees and prep a 13x9 baking dish with nonstick spray
Cook pasta per package directions, drain, and set aside in large bowl
In a skillet cook chorizo, onion, and poblano over medium heat for about 5 minutes, drain if needed and pour over pasta
In same skillet melt butter then whisk in flour, chili powder, cumin, and garlic powder - cook for 2 minutes
Whisk in milk and cook till thick and bubbly
Stir in cheese until melted and pour over pasta
Stir in beans and spoon mixture into baking dish
Bake 20-25 minutes
Garnish as desired, serve and enjoy!
Did you enjoy this fun Mexican recipe? You may also love the following posts:
- Instant Pot Mexican Street Corn Soup Elotes
- Instant Pot Mexican Beans
- Instant Pot Mexican Casserole
- Easy Instant Pot Mexican Recipes
Don’t have time to do this recipe now? Pin it to Pinterest so you can save it for later! I appreciate all shares and am grateful for your support!
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in Preschool and Kindergarten teaching. She has a wealth of experience teaching young children and is passionate about kids crafts and having fun as a family. Angela has also taught cooking skills and loves to share both family recipes and easy instant pot recipes here on The Inspiration Edit. Follow her on Pinterest!
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