Tag Archives: Chorizo

Chorizo Mac & Cheese

Once in a while we like to have some “kick” in our dinner meals and I like chorizo. I like beef chorizo better but I used pork in this dish (either beef or pork can be spicy but also depends on the brand that is purchased). I got the recipe from Taste of Home and I changed it up a little bit…here is a list of my changes:

  1. Rotini noodles (whole grain)
  2. Extra 6 oz of chorizo
  3. 4 Tbsp whole wheat flour
  4. 2 tsp cornstarch
  5. 3 cups of shredded mexican blend cheese
  6. 3 Tbsp breadcrumbs
  7. Half & Half

We hope you enjoy! You can also add bell peppers, salsa, avocados, etc…

Makes: 4 servings

Here’s what you’ll need:

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2 cups whole wheat rotini noodles

1 cup Half & Half

2 tsp cornstarch

3 cups shredded mexican blend cheese

12 oz. Mexican chorizo

1/2 cup minced onion

4 Tbsp whole wheat flour

2 tsp lime juice

3 Tbsp breadcrumbs

1 Tbsp butter


Mix the cornstarch with the shredded cheese in a bowl and set aside (the cornstarch will help prevent the cheese sauce from being too stringy)….

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Put the half & half in a small saucepan and heat until steamy. Keep warm while you prepare the recipe…DO NOT BOIL….

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Cook noodles according to package directions (I cooked mine to al dente-cooked but still firm to the bite). While the noodles are cooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and add the onions, put into a medium-thick bottomed saucepan on medium-high heat. When the chorizo begins to sizzle, reduce the heat to medium….

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Cook the chorizo, stirring often…about 10 minutes…..

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When the noodles are cooked, drain and set aside. Pre heat the oven to 375 degrees and spray an 8″ x 8″ baking dish with non-stick cooking spray and make sure to check on your half & half in the saucepan….NO BOILING ALLOWED 🙂

Add the flour to the pot with the chorizo and mix well…..
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Everything WILL clump up so reduce the heat to medium-low and cook, stirring constantly and scraping the bottom of the pan for about 2 minutes. Add the hot half & half 1 tablespoon at a time, stirring constantly…..

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When all the half & half has been added, heat the mixture to a gentle simmer and cook fo 2 minutes, meanwhile add the lime juice. Mix the shredded cheese into the chorizo/half & half sauce and stir until melted…..

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Next, add cooked noodles to the mixture and stir until well combined….

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Pour the mixture into a baking dish…..

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Make sure the top is level and dust the top with breadcrumbs and then “dot” the butter sporadically over the breadcrumbs….

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Bake until the breadcrumbs are golden (I also spread a little bit of shredded cheese over the top of the breadcrumbs).

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Original Recipe:

2 cups elbow macaroni

1 cup milk

1 tsp cornstarch

4 oz (1 cup) of shredded cheddar cheese

4 oz (1 cup) of shredded pepper jack cheese

6 oz Mexican chorizo

1/2 cup minced red onion

2 Tbsp flour

2 tsp lime juice

2 Tbsp breadcrumbs

1 Tbsp butter (cut up)

Spicy Chorizo Bake

I have made taco bake before but I thought I would try something different. NO cook book reference and this was just made from my own idea…I’m sure there are other recipes similar out there, but this one is mine haha! I was hoping that Josh would like it a little extra spicy, and he actually did (we’re a weakling for spice sometimes….haha), but it actually wasn’t overdone! I hope you’ll try this dish and let me know how ya liked it (or didn’t). ENJOY!!

Makes:  4-6 servings

Here’s what you’ll need:

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12 oz. pork or beef chorizo (pork is spicier)

1/2 medium onion, chopped

8 oz chunky (medium) salsa

2 Tbsp taco sauce

1 tsp fajita seasoning

2 cups mexican or taco blend shredded cheese

4 flour tortillas (fajita size)

1 (16 oz) can refried beans

Jalapenos (optional)


Pre heat oven to 375 degrees. Spray an 11″ x 7″ baking dish with non-stick cooking spray. In a large skillet, over medium heat, cook chorizo and onion until chorizo turns a rust-brown color and cooked thoroughly, (about 10 minutes)…..

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Add fajita seasoning…..

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Add salsa…..

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And taco sauce……

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Let chorizo mixture simmer for about 8 – 10 minutes.

Open can of refried beans and place into a bowl to stir a little (makes it easier for spreading)…..

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Place 2 flour tortillas on the bottom of the baking dish, spread a small amount of refried beans on each flour tortilla…..

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Add jalapenos…..

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Layer chorizo mixture…..

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Shredded cheese…..

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Repeat with tortillas, beans, jalapenos, chorizo mixture, and then add the remaining refried beans and spread well…before adding remaining cheese…..

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Add remaining cheese…..

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Cover with foil and bake for 40 – 45 minutes. Uncover during the last 10 – 15 minutes so the cheese can brown a little on top…..

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This is great served with taco fixins on top:

  • Shredded lettuce
  • Tomatoes
  • Olives
  • Bell Peppers
  • Sour Cream
  • Tortilla chips (crunched up)

I served mine with sour cream and a dash of cilantro….Mmm!

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Mexican Chorizo Noodle Bowl

Wow! Have I got another dish for you!? This dish has just the right amount of spice and can definitely bring out the “dew drops” on the forehead… ha! The chorizo and peppers in adobo sauce definitely give it the right amount of heat. I have made this dish for years and this is another one of Josh’s favorites! Hope ya can handle it! Please enjoy!

Makes: 4 servings

Here’s what you’ll need:

10 oz uncooked chorizo sausage (pork or beef)

2 cloves garlic, minced

3 (14 oz) cans chicken broth

2 cups bottled salsa (I used my recipe for “homemade salsa”)

1-2 chipotle peppers in adobo sauce, drained and finely chopped

1/2 red onion, chopped

1/2 red bell pepper, chopped

1 zucchini, small, chopped

1 tsp dried oregano

1 tsp ground cumin

10 oz. vermicelli or angel hair pasta

2/3 cup shredded mozzarella cheese (I used italian blend)

1/4 cup snipped fresh cilantro (I used dried cilantro)


Remove casing from chorizo (if present). Crumble chorizo. In a 4-quart dutch oven cook chorizo and garlic until chorizo is brown; drain off fat.

Stir broth, salsa, cumin, chipotle pepper, oregano, zucchini, onion, and red bell pepper into dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes…

Add vermicelli and simmer for another 10-15 minutes or until vermicelli is tender, stirring occasionally…

Add mozzarella cheese and cilantro, stir until cheese is melted…

Transfer to a serving dish. Sprinkle with mozzarella cheese and cilantro (or flat-leaf parsley).

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