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
50g butter, chopped
1⁄4 cup plain flour
21⁄2 cups milk
2 cups grated Perfect Bakes Cheddar, Mozzarella & Parmesan
Lightly grease an ovenproof dish (10-cup capacity).
Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.
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.
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.
Stir in 1 cup of the cheese. Add pasta. Stir to coat in sauce.
Spread half the pasta over base of prepared dish. Spoon over chorizo mixture then remaining pasta. Pour over taco sauce. Sprinkle over remaining cheese.
Cook in a moderate oven (180C) for about 30 minutes, or until golden brown.