# Mexican Baked Pasta > A Tex‑Mex twist on baked pasta featuring spicy chorizo, black beans, sweet corn and melty Mexican cheese. It’s a crowd-pleasing, oven‑baked casserole that combines pantry-friendly ingredients into big, bold flavor. Canonical URL: https://www.topshelf.recipes/recipes/mexican-baked-pasta-chorizo-queso ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 22, 2026 Last Updated: September 23, 2026 ## About This Recipe This Mexican Baked Pasta is an everyday casserole that wears Tex‑Mex flavors like a medal: spicy, fatty fresh chorizo and savory enchilada sauce thread through al dente penne, black beans and sweet corn add body and contrast, and a blanket of melty Mexican cheese gives you those golden, addictive browned edges. The trick is balancing the intensity of the chorizo with bright finishing touches — a squeeze of lime, a scatter of cilantro or a few sliced green onions — so the dish never feels one‑note even at a hearty calorie count. What makes this version sing is its economy of technique and ingredients: brown the chorizo well to render flavor into the pan, use a little reserved pasta water to coax the sauce into a silky coat, and finish briefly in a hot oven so the cheese melts without drying the pasta. It’s the sort of recipe that scales for a hungry weeknight family meal, travels well for potlucks, and tolerates substitutions — swap proteins, ease the heat, or add extra veg — without losing its comforting, crowd‑pleasing identity. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 25 minutes - Total Time: 45 minutes - Servings: 6 - Difficulty: Medium - Category: Baking ## Ingredients ### Cook the pasta - 12 oz penne pasta (dry) - 1 tsp kosher salt (for pasta water) ### Brown the chorizo and soften aromatics - 2 tbsp olive oil - 12 oz fresh Mexican chorizo (casings removed) - 1 medium yellow onion, diced - 2 cloves garlic, minced ### Build the Tex‑Mex sauce - 1 can black beans, canned (drained & rinsed) - 1 cup frozen corn - 1 1/2 cups enchilada sauce (red) ### Assemble and bake - 2 cups shredded Mexican cheese blend ### Rest and serve - 1 pinch Cilantro ## Ingredient Guide ### fresh Mexican chorizo (casings removed) Fresh Mexican chorizo is a raw, highly seasoned pork sausage (often sold loose with casings removed) common in Mexican and Tex‑Mex cooking; it’s different from cured Spanish chorizo. It’s typically bright, fatty, and pungent with chile, vinegar, garlic, and oregano flavors, and becomes crumbly when cooked. Find it at Hispanic grocery stores or the meat counter of major supermarkets; substitute with spicy Italian sausage or ground pork seasoned with smoked paprika, chili powder, garlic, and a splash of vinegar if unavailable. ### enchilada sauce (red) Red enchilada sauce is a cooked chile‑and‑tomato based sauce used in Mexican cuisine to dress enchiladas and other dishes. It tastes savory, mildly smoky, and tangy with varying heat depending on the chile blend (often ancho or guajillo). You can buy it canned or in jars in the Latin aisle of supermarkets or at Mexican markets; a quick substitute is a blend of tomato sauce or salsa, chili powder (or rehydrated ancho/guajillo purée), garlic, and stock. ### shredded Mexican cheese blend A shredded Mexican cheese blend is a prepackaged mix typically containing Monterey Jack, cheddar, and sometimes quesillo or queso quesadilla, designed to melt well for Mexican and Tex‑Mex dishes. The mix is mild, creamy, and melty with a touch of tang from the cheddar. It’s sold in the dairy section of most supermarkets and Mexican markets; substitute with a homemade mix of grated Monterey Jack and cheddar (or Oaxaca/Asadero where available) for similar melting and flavor. ## Instructions ### 1. Cook the pasta Bring a large pot of water to a rolling boil, add the salt, then the penne and cook until al dente according to package directions (usually 9–11 minutes). Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside while you make the sauce. ### 2. Brown the chorizo and soften aromatics Preheat a large skillet over medium-high heat and add the olive oil. Add the chorizo, breaking it up with a spoon, and cook until mostly browned, then stir in the diced onion and cook until translucent, about 4 minutes; add the minced garlic and cook one more minute until fragrant. ### 3. Build the Tex‑Mex sauce Stir the drained black beans, frozen corn and enchilada sauce into the skillet and bring to a gentle simmer, scraping up any browned bits. If the mixture seems thick, add a few tablespoons of the reserved pasta water to loosen; simmer 3–4 minutes and taste for seasoning, adjusting salt and a pinch of black pepper as needed. ### 4. Assemble and bake Preheat the oven to 400°F (200°C). Toss the drained penne with the chorizo‑bean mixture in the skillet (or a large bowl) until evenly coated, then transfer to a lightly oiled 9x13-inch baking dish. Sprinkle the shredded Mexican cheese blend evenly over the top and bake 12–15 minutes until the cheese is melted and bubbly with a few golden spots. ### 5. Rest and serve Let the casserole rest 5 minutes to set, then scoop into portions and serve hot. Optionally garnish with chopped cilantro, sliced green onions, or lime wedges for brightness and extra color. ## Nutrition Estimated nutrition per serving (about 1¾ cups): - Calories: 674 kcal - Protein: 31.1 g - Carbohydrates: 52.1 g - Fat: 37.6 g - Saturated Fat: 16.2 g - Trans Fat: 0 g - Fiber: 2.6 g - Sugar: 3.5 g - Added Sugars: 0 g - Cholesterol: 97 mg - Sodium: 1051 mg - Potassium: 282 mg - Calcium: 628 mg - Iron: 3 mg - Vitamin D: 0.6 mcg ## Tips ### Don't overcook the pasta Cook penne just to al dente because it will continue to soften in the oven; firm pasta keeps the casserole from becoming mushy. ### Render chorizo fully Brown the chorizo until most fat has rendered and you get browned bits on the pan — those bits are flavor gold for the sauce. ### Reserve pasta water Keep about ½ cup of cooking water and add a few tablespoons if the sauce seems tight; the starchy water helps the enchilada sauce cling to the pasta. ### Even cheese coverage Spread cheese in an even layer and use a mix of melting cheeses for best texture; too-thick piles can insulate and keep the center cooler. ### Finish in hot oven Bake at 400°F just until bubbly and golden to melt cheese quickly without drying the pasta; a few minutes under the broiler will add color if needed. ## Variations and Substitutions ### Vegetarian swap Replace chorizo with crumbled tempeh or a saute of mushrooms and smoked paprika for a meaty texture, and add an extra splash of soy or liquid smoke for depth. ### Milder protein option Use ground turkey or chicken mixed with a tablespoon of smoked paprika and cumin to mimic the savory backbone of chorizo with less heat. ### Chipotle‑smoky twist Stir in one minced canned chipotle in adobo (or 1–2 tsp chipotle powder) to the sauce for a smoky heat profile that pairs beautifully with the sweet corn. ### Gluten‑free version Swap in your favorite gluten‑free penne and check that your enchilada sauce is gluten free; bake times and texture are essentially the same. ## Notes This dish shines for weeknight dinners, potlucks, and game-day gatherings — it’s easy to scale and holds well. Home cooks will love how simple pantry staples transform into a spicy, cheesy comfort meal. ### Storage and Make-Ahead Cool the casserole to room temperature, then store in an airtight container in the refrigerator for 3–4 days. Freeze in portioned freezer containers for up to 2 months; thaw overnight in the fridge before reheating. Reheat covered in a 350°F oven until warmed through, or microwave individual portions with a sprinkle of water and a loose cover to prevent drying. ### Serving Suggestions Serve with bright, acidic accents like lime wedges, chopped cilantro and quick pickled red onions to cut the richness, and offer sliced avocado or a simple shredded cabbage slaw for crunch. For drinks, a crisp Mexican lager, a citrusy margarita, or a chilled agua fresca (hibiscus or pineapple) complements the spicy‑savory flavors nicely. ## Frequently Asked Questions ### Can I use cured chorizo or chorizo sausage links? If using cured or link chorizo, remove casings and crumble before cooking; cured varieties are often saltier and drier, so brown gently and taste the sauce before adding extra salt. ### What can I use if I don't have enchilada sauce? Mix canned tomatoes or tomato sauce with chili powder, smoked paprika, a splash of vinegar, and a little sugar as a quick stand‑in, or use salsa blended smooth for a chunkier result. ### Can I assemble this ahead and bake later? Yes — assemble in the baking dish, cover, and refrigerate for up to 24 hours; add a few minutes to the bake time if coming straight from the fridge, and remove the cover for the last 5–8 minutes to brown the cheese. ### How do I reduce the heat if the chorizo is too spicy? Stir in an extra half cup of corn, a splash of cream or a spoonful of sour cream into the sauce to mellow heat, and serve with cooling toppings like avocado and crema. ### Will this freeze well? Yes, the casserole freezes well; for best texture freeze in single portions or in the whole dish, thaw overnight before reheating, and add a minute or two under the broiler to restore the top's freshness. ## Related Recipes and Guides - [Frank's Red Hot Buffalo Street Corn Dip](https://www.topshelf.recipes/recipes/franks-red-hot-buffalo-street) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Apple Cider Muffins](https://www.topshelf.recipes/recipes/apple-cider-donut-style-muffins) - [Baked Buffalo Chicken Wings with Blue Cheese Dip (Crispy Oven Method)](https://www.topshelf.recipes/recipes/baked-buffalo-chicken-wings-crispy-oven-blue-cheese-dip) - [Gluten-Free Honey Garlic Chicken Thighs with Tamari and Toasted Sesame](https://www.topshelf.recipes/recipes/gluten-free-honey-garlic-chicken-thighs-tamari-sesame) - [Sheet Pan Baked Honey Garlic Chicken Breasts with Roasted Vegetables](https://www.topshelf.recipes/recipes/sheet-pan-honey-garlic-chicken-with-roasted-vegetables) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)