CHEESY CHORIZO PASTA

Ingredient

1/2 Tbsp. chili powder

1/8 tsp. ground cumin

1 tsp. garlic powder

1 tsp. paprika

1/4 tsp. oregano

1/2 tsp. onion powder

1/4 tsp. ground black pepper

1/2 tsp. Kosher salt

14 oz. Supremo® Pork or Beef Chorizo from V&V SUPREMO®

8 oz. ground beef

2 Cups water

15 oz. canned diced tomatoes

15 oz. canned tomato sauce

15 oz. canned whole kernel corn

2 Cups uncooked elbow macaroni

8 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

7 oz. Shredded Mexican 3 Cheese Blend from V&V SUPREMO®

2 oz. grated Sierra® Cotija Cheese from V&V SUPREMO®

Mix chili powder, cumin, garlic powder, paprika, oregano, onion powder, black pepper and salt in a bowl and set aside.
Preheat a medium saucepan over medium heat for 1 minute. Add chorizo and cook for 5 minutes, breaking up meat with a spoon. Remove chorizo from pan and set aside.
Add ground beef into the same pan and cook for 5 minutes. Add cooked chorizo back into the pan.
Add the seasoning mix, water, tomatoes, tomato sauce, and corn. Bring mixture to a boil.
Add uncooked pasta and bring to a boil, reduce heat to low. Cover and simmer for 10 minutes. Mix in sour cream and continue to cook for an additional 5 minutes. Stir occasionally.
Turn off heat and sprinkle 3 Cheese Mexican Blend on top and cover. Let stand for 4 minutes or until cheese has melted.
Serve and garnish with ground Cotija cheese.

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