Nice and spicy, loved it! I halved this recipe for my family of 3. The chorizo gives a smoky flavor. I omitted the salt since the canned tomatoes and chorizo have plenty of sodium already, and didn't miss it. Topped with mozerella. My 2 year old loved it! Perfect for cold weather! Bell peppers would probably work, too.
This was pretty good. I added 3/4 packet of homemade taco seasoning instead of salt and pepper to give it a little extra flavor. I put the pasta in uncooked and it cooked up fine in about 15 minutes without adding any extra liquid.
OH MY GOSH!!!!! This stuff is too good to be true! Healthy easy AND so so good! Sustituted Beef chorrizo for pork and added a can of corn. The whole family enjoyed this dish.
Very easy! Love the poblanos and black beans. Added a couple more garlic cloves and some cumin.
Ok this was great! BUT YOU HAVE TO COOK THE PASTA BEFORE YOU MIX IT WITH ALL THE OTHER STUFF!!!!!!!!! OR AT LEAST SEMI- COOKED!!!!!! IT DOES NOT COOK LIKE THE RECIPE STATES. With that in mind....... A big hit with the family! This was VERY easy quick and delicious. Even my picky eater enjoyed it. I used grond beef instead of the chorizo sausage added a can of corn. Instead of using four poblano's I used two poplano's and two green bell peppers. This was a big hit and EVERYONE said "Mom!!! Make this again!!!" It is delicious with or with out cheddar cheese on top. (This review is based on 8 servings)
Great recipe making it for the 3rd time tonight! I use kidney beans because I prefer them and bell peppers because I find it hard to fine poblanos.
This was really good! I omitted the mexican oregano since I couldn't find any the black beans since I don't care for them and the salt since the chorizo has plenty already. I added 1 seeded chopped jalapeno for an added kick. My first experience with chorizo sausage and I gotta say it is really delicious. Good stuff thank you for the recipe.
Mkay how do I tell you how I changed this.... not a lot but some... First I couldn't find pablano peppers so I used pasilla peppers (are they the same? idk) in addition I had a red bell pepper that needed using so I blackened that on up too. I used whole grain pasta that was 13 oz. so I just used it all. To compensate for the extra pasta I added a can of rotel and a can of undrained sweet corn (more veggies and color!!!). I skipped the added salt because my chorizo was plenty salty to do the trick. Since the recipe does not state when to add the chorizo again I did it at the very end when the pasta was done. Topped it off with a small pinch of Mexican cheese blend and a small dollop of light sour cream. Pretty healthy if you make sure to drain that chorizo! Tasty too! My 8 year old came up to me and was like "Mom that dinner was..." didn't say anything more but puffed up his cheeks motioned with his hands like his head was blowing up and made an exploding noise.... I said "What was that? You mean mind blowing?" He said...."Oooohhhh Yeah!" LOL! Silly boy!
NOT TO OUR TASTE- HER RECIPE WORKS OUT AS IT IS WRITTEN- AND WE LIKE CHORIZO BUT IT'S TOO MUCH OF A CHANGE FROM OUR USUAL CHILI MAC FOR US- BUT YOU MIGHT LIKE IT--
Very time consuming and there could be short cuts but I wont be trying it again. My husband hated it and we love cooking authentic and Mexican style foods. I added cheese and corn to add more flavor and color but still fell short. Wasn't spicy enough added Cheyenne pepper for more heat.
