Our cheesy southwest chorizo pasta is rich, hearty, slightly spicy, and packed with chorizo, black beans, corn, and green chilies, all baked together under a blanket of cheddar and Monterey Jack.
This zesty pasta bake brings everyone to the table fast. And if you’re already a fan of bold, hearty comfort food recipes like this green chili pasta, you’re going to fall head over heels for this one.
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Why You’ll Love This Recipe
This recipe has the same hearty, crowd-pleasing vibe as many of the easy dinner recipes on Deliciously Seasoned. And just like our other recipes, it uses simple ingredients for a big flavor payoff.
- Loaded with bold southwest flavor
- Creamy, cheesy baked pasta
- Family-friendly comfort food
- Perfect for weeknights or gatherings
- Great leftovers
- Perfect for meal prep
Key Ingredients
Check the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
- Cavatappi Pasta: Its corkscrew shape holds onto the creamy sauce, cheese, and mix-ins for maximum flavor in every bite.
- Choizo: Provides bold, smoky, and slightly spicy flavor. It seasons the entire dish and adds richness from its rendered fat.
- Heavy Cream: Creates the rich, creamy sauce that binds everything together and gives the dish its comforting texture.
- Sharp Cheddar & Monterey Jack: These cheeses melt into the sauce, adding creaminess and depth of flavor. Cheddar brings sharpness, while Monterey Jack adds smooth meltability.
- Rotel & Green Chilies: Adds acidity, mild heat, and brightness to balance the richness of the cream and cheese.
- Black Beans: Contribute heartiness, texture, and extra protein while complementing the Tex-Mex flavor profile.
Variations
- Extra Spicy: Add jalapeños or a pinch of cayenne for extra heat.
- Add Veggies: Stir in zucchini or spinach for added color and nutrition.
- Protein Swaps: Ground beef or seasoned ground turkey works well if you don’t have chorizo.
- A Taco Tuesday Feast: Serve it alongside other Mexican-inspired favorites like smoked leftover chopped brisket queso or jalapeño cilantro dip with chips.
How to Make Cheesy Southwest Chorizo Pasta
Step 1: Cook the chorizo in a deep oven-safe skillet and set it aside. Then, drain the grease, reserving 1 tablespoon.
Step 2: Cook the veggies in the skillet until tender. Then, add flour and cook for a couple of minutes.
Step 3: Add the broth and heavy cream and bring to a low boil. Stir in the seasonings and continue cooking.
Step 4: Add a cup of both cheeses to the sauce. Then, add the remaining ingredients except the pasta and stir.
Step 5: Stir in the pasta. Then, top with the remaining cheese.
Step 6: Bake covered at 350°F until everything is hot and melty. Then, bake uncovered until golden.
Expert Tips
- Cook the pasta just until al dente, so it doesn’t overcook in the oven.
- Shred your own cheese for the smoothest melt.
- Use fresh chorizo for the best flavor and texture.
- Let it rest 5 minutes before serving so the sauce thickens slightly.
Cheesy Southwest Chorizo Pasta FAQs
Yes! You can assemble the entire dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time since it will be cold from the fridge.
Absolutely. Let the pasta cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
Fresh Mexican-style chorizo works best for this recipe because it crumbles and blends beautifully into the sauce. If using Spanish chorizo, dice it into small pieces since it’s firmer and cured.
It has a mild-to-medium heat thanks to the chorizo, Rotel, and green chilies. If you prefer less spice, use mild Rotel and reduce or omit the diced green chilies. For more heat, add jalapeños or cayenne pepper.
You can use half-and-half for a lighter version, but the sauce may be slightly thinner. For best results and the creamiest texture, heavy cream is recommended.
Yes! While cavatappi works great for holding onto the creamy sauce, penne, rotini, or shells are all excellent substitutes.
This dish pairs perfectly with garlic bread, a simple green salad, roasted vegetables, or even slider-style appetizers like Turkey Meatball Sliders for a fun dinner spread.
Delicious Southwest Chorizo Pasta Bake Pairings
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Cheesy Southwest Chorizo Pasta
Ingredients
- 4 cups corkscrew Cavatappi pasta
- 12 ounce chorizo
- 1 red bell pepper, diced
- 1 onion, diced
- 2 tablespoons all purpose flour
- 14.5 ounce chicken broth
- 2 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon cumin
- 15 ounce black beans, drained and rinsed
- 15 ounce whole kernel corn, drained
- 10 ounce Rotel tomatoes and green chilies
- 4 ounce diced green chiles
- 2 cups sharp cheddar cheese, shredded, divided
- 2 cups Monterey Jack cheese, shredded divided
Instructions
- Preheat the oven to 350 degrees.
- In a deep frying pan or cast iron skillet, over medium heat, cook chorizo until done and transfer to a bowl. Set aside.
- Drain grease, reserving 1 tablespoon.
- Add diced bell pepper and onions to the skillet and cook until tender.
- Sprinkle the veggies with flour and continue cooking for 2 minutes.
- Pour chicken broth and heavy cream into the skillet, and bring to a boil.
- Stir in seasonings, and continue to cook over medium low heat.
- Bring a large pot of water to a boil and cook pasta according to package directions for al dente. Drain and set aside.
- Add one cup each of both cheeses to the sauce. Stir to combine.
- Next, add the chorizo, black beans, corn, Rotel, and diced green chilies to the sauce. Stir.
- Add Rotel. Stir to combine.
- Pour cooked pasta into sauce mixture, stir to combine.
- Sprinkle the remaining cheddar and Monterey jack cheese over the top.
- Place in the preheated oven and bake for 20 minutes, 10 minutes covered, and 10 minutes uncovered, until the cheese is melty.
- Remove from the oven and enjoy with some crusty bread and a side salad.
Notes
- Cook the pasta just until al dente, so it doesn’t overcook in the oven.
- Shred your own cheese for the smoothest melt.
- Use fresh chorizo for the best flavor and texture.
- Let it rest 5 minutes before serving so the sauce thickens slightly.
I love that spicy kick with the creamy tomato sauce and soutwest ingredients. Om nom nom.
Another great one. I love all that Tex-Mex flavor. I wouldn’t change a thing.
This southwest chorizo pasta looks like such a flavorful twist on a cheesy bake. The spice from the chorizo mixed with that creamy sauce seems like it would be a huge hit for a cozy dinner.
This was such a fun weeknight meal to make for the family and came together so easily. We loved it!
Spicy chorizo with creamy cheese is such a good combo. We had no leftovers!