Mexican Style Pasta

Short pasta coated in a rich beef and chorizo sauce. The chorizo's red oil colors the meat while the corn provides a crunch that contrasts with the melted cheddar.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 1165
• Protein: 65 g
• Carbs: 117 g
• Fat: 44 g

Ingredients

• 400 g Dried pasta ( fusilli or penne type )
• 400 g Ground beef 15% fat ( fresh )
• 100 g Chorizo ( small cubes )
• 1 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( minced )
• 1 piece Red bell pepper ( strips )
• 1 piece Green bell pepper ( strips )
• 250 g Red bean ( cooked and drained )
• 150 g Corn ( drained )
• 500 ml Tomato juice
• 100 g Cheddar cheese ( grated )
• 2 tbsp Extra virgin olive oil
• 1 tbsp Cumin ground
• 1 tbsp Smoked paprika
• 1 pinch Hot chili pepper optional ( to taste )
• 1 piece Fresh cilantro ( chopped )

Instructions

1. Sear the meats

   In a hot skillet with oil, brown the ground beef and chorizo. The meat should color without boiling in its own juices; the chorizo should release its characteristic red oil.

2. Sauté the aromatics

   Add the onion, garlic, and peppers. Let them soften for 5 minutes. They should become translucent and soak up the meat fats.

3. Bind the sauce

   Pour in the tomato juice, cumin, paprika, and chili. Stir in the kidney beans and corn. Simmer over low heat until the sauce coats the back of a spoon.

4. Cook and assemble

   While the sauce reduces, cook the pasta al dente in boiling water. Drain and toss them directly into the skillet. Mix so every pasta piece is well coated.

5. Finishing touches

   Off the heat, sprinkle with cheddar and chopped cilantro. The cheese should melt and create strings when serving.

Chef's tips

• Never rinse your pasta; the residual starch helps the Mexican sauce adhere better.
• If the sauce reduces too quickly, add a ladle of pasta cooking water to loosen it up.

Storage

Keeps for 3 days in the fridge in an airtight container. Add a splash of water before reheating.