Rating: 4 stars
66 Ratings
  • 5 star values: 30
  • 4 star values: 13
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 8
Source: Better Homes and Gardens


Credit: Kritsada Panichgul

Recipe Summary

30 mins
20 mins
10 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. Cook pasta according to package directions; drain. Place pasta in a very large bowl; set aside.

  • Meanwhile, in a large skillet cook sausage, onion, and poblano pepper over medium heat for 8 to 10 minutes or until onion is tender and sausage is browned. Drain off fat. Add chorizo mixture to bowl with pasta.

  • In a medium saucepan melt butter over medium heat. Whisk in flour, chili powder, and cumin. Cook and stir for 2 minutes. Whisk in milk. Cook and stir until thickened and bubbly. Reduce heat to low. Add cheese; stir until cheese melts. Pour over pasta in bowl. Add black beans. Stir to combine. Spoon pasta mixture into prepared dish.

  • Bake, uncovered, for 20 to 25 minutes or until heated through (160°F). If desired, sprinkle with chopped fresh cilantro. Top each serving with Pico de Gallo.

Nutrition Facts

554 calories; fat 28g; cholesterol 72mg; saturated fat 13g; carbohydrates 51g; mono fat 11g; poly fat 2g; insoluble fiber 6g; sugars 7g; protein 26g; vitamin a 680.3IU; vitamin c 42.5mg; thiamin 0.7mg; riboflavin 0.5mg; niacin equivalents 5.3mg; vitamin b6 0.4mg; folate 137.1mcg; vitamin b12 1.2mcg; sodium 812mg; potassium 649mg; calcium 323.1mg; iron 3.2mg.