Many people don’t realize that a majority of the food commonly referred to as Mexican food really isn’t. It’s what is commonly referred to as Tex-Mex, a fusion of Mexican and Texan styles to create the food we love so much.
Today’s recipe is a great example of the marriage of cultures and cuisines blended perfectly for a tasty and hearty dish. There are 100s of variations on this dish as evidenced by our lead image and this recipe not matching 100%.
- 1 pound fresh chorizo sausage, casings removed
- 1 Cup yellow onion
- 1/2 green bell pepper, seeds removed and chopped
- 1 clove of garlic, minced
- 1 can (10 oz) tomatoes with green chiles
- 1 teaspoon Kosher salt
- 1 teaspoon taco seasoning
- 1 teaspoon dried oregano
- 1 can (15 oz) black beans, rinse and drain for use
- 1 cup frozen yellow corn
- 1 cup heavy whipping cream
- 1 pound cavatappi pasta cooked according to package
- 1 package (8 oz) shredded cheese
- Garnish of lime and cilantro.
- 12 inch cast iron skillet
In the 12 inch skillet cook the chorizo until browned and crumbly. Drain and save 1 tablespoon of the drippings.
Add onion, bell pepper, and garlic to skillet. Cook until softened, stirring occasionally. Add tomatoes, salt, taco seasoning, and oregano. Cook for 3 minutes. Stir in beans, corn, and cream; bring to a boil.
Lastly, stir in the cooked pasta and cheese. Remove from heat. Garnish with the lime wedges and cilantro if you choose.
Hot sauce is a common addition to give this dish some kick. I prefer to let the person eating decide how hot so I don’t add it in while I am cooking.