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 For Garnish, Optional
- Pico De Gallo For Garnish, Optional
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!
Notes
Roast the poblano pepper before adding: Roasting enhances its smoky flavor, adding depth to the dish.
Mix cheeses for a richer sauce: Combine Monterey Jack with a bit of sharp cheddar for extra creaminess and tang.
Top with fresh cilantro and a squeeze of lime: This adds a fresh, zesty finish that complements the spicy chorizo.
Nutrition
Calories: 859kcalCarbohydrates: 76gProtein: 42gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 119mgSodium: 458mgPotassium: 733mgFiber: 9gSugar: 11gVitamin A: 1325IUVitamin C: 26mgCalcium: 661mgIron: 4mg
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