Dinner is a slam dunk when you cook up a colorful, veggie-loaded Mexican Pasta Bake, made extra flavorful with lots of chorizo and a creamy red sauce.
I have a weird thing about casseroles. Or, had a weird thing about casseroles. I think to myself, “Self, you don’t like casseroles.” And then I have a casserole, and it’s like, I LOVE casseroles why don’t I have more casseroles?? And then times passes, and soon I’m ridiculously back to thinking, I don’t like casseroles.
In my own not-really-defensible defense, it goes back to my kidling years, when I didn’t like different foods touching each other on the plate. And a casserole is kind of the king of food touching on the plate and getting all up in each other’s bi’ness.
- olive oil
- 14 ounces dried pasta
- 8 ounces chorizo sausage (about 2 links, casings removed)
- 2 cups chopped vegetables (bell peppers, corn, red onions)
- 2 teaspoons taco seasoning
- 19 ounce can red enchilada sauce
- 1/2 cup sour cream (or Greek yogurt)
- 3 cups shredded cheese (a combo of Monterey Jack & white sharp cheddar is nice)
- chopped green onions, for topping
- sliced black olives, for topping
- 1 tablespoon minced cilantro, for garnish
- 1/2 lime, optional