Mexican Macaroni and Sausage
Spice up your dinner routine with this bold and hearty Mexican Macaroni and Sausage recipe! This one-pan wonder combines tender elbow macaroni with the smoky heat of chorizo sausage, colorful bell peppers, and a zesty tomato-based sauce infused with chili powder and cumin. Finished with a generous layer of melted cheddar cheese and a sprinkle of fresh cilantro, this cheesy, flavor-packed dish is a crowd-pleasing fusion of comfort food and Mexican-inspired flair. Perfect for busy weeknights, it comes together in just 35 minutes and offers an optional dollop of sour cream to elevate its creamy, tangy profile. Whether you're craving a cozy meal or looking for an easy way to impress your family, this savory skillet dish is sure to deliver!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 12 ounces chorizo sausage (or any spicy sausage)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 0.5 cup sour cream (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat a large skillet over medium heat. Add the chorizo sausage and cook, breaking it into small pieces with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add olive oil and sauté the diced onion and bell peppers (red and green) over medium heat for about 5 minutes, or until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the canned diced tomatoes with green chilies, tomato paste, chili powder, ground cumin, salt, and black pepper to the skillet. Stir well to combine and simmer for 3-4 minutes.
Return the cooked sausage to the skillet and mix it into the tomato mixture.
Add the cooked macaroni to the skillet and toss until everything is evenly combined and heated through.
Stir in the shredded cheddar cheese until melted and well incorporated.
Garnish with freshly chopped cilantro and serve warm. Optionally, top each serving with a dollop of sour cream for extra creaminess.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.5 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
