Ingredients
375g casarecce pasta
200g chorizo, quartered lengthways, cut into 1cm pieces
1 red capsicum, chopped
1 green capsicum, chopped
425g can mexe beans, drained
200g jar mild taco sauce
CHEESE SAUCE
50g butter, chopped
1⁄4 cup plain flour
21⁄2 cups milk
2 cups grated Perfect Bakes Cheddar, Mozzarella & Parmesan
Method
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Lightly grease an ovenproof dish (10-cup capacity).
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Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.
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Meanwhile, heat a medium, non-stick frying pan over a medium heat. Add chorizo and capsicums. Cook, stirring occasionally, for about 4 to 5 minutes, or until chorizo is golden and capsicums are tender. Stir in beans. Remove from heat.
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To make sauce, melt butter in same large saucepan over a medium heat until bubbling. Add flour. Cook, stirring, for 1 minute. Remove from heat. Slowly whisk in milk. Return pan to a medium to high heat. Whisk until boiling and thickened.
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Stir in 1 cup of the cheese. Add pasta. Stir to coat in sauce.
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Spread half the pasta over base of prepared dish. Spoon over chorizo mixture then remaining pasta. Pour over taco sauce. Sprinkle over remaining cheese.
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Cook in a moderate oven (180C) for about 30 minutes, or until golden brown.
