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Macaroni & Sausage

Mexican.Chef's picture
Ingredients
  Macaroni 1 Pound (Large Tube Shaped)
  Boiling salted water 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Chorizo/2 cups bulk chorizo 1 Pound, skinned (Purchased)
  Minced onion 1⁄2 Cup (8 tbs)
  Salad oil 1 Tablespoon
  Canned tomato sauce 24 Ounce (3 Cans, 8 Ounce Each)
  Chopped fresh coriander/1 teaspoon oregano leaves, crumbled 2 Tablespoon (Cilantro)
  Jack cheese 6 Ounce, shredded (1 1/2 Cup)
  Salt To Taste
  Pepper To Taste
Directions

In a 5-quart kettle, cook macaroni in a generous amount of boiling salted water until just tender to bite; drain.
In a wide frying pan, cook chorizo until browned, adding oil if needed.
Break meat apart as it cooks.
Remove meat and set aside.
In pan drippings, cook onion until soft; discard remaining drippings.
Add tomato sauce, coriander, salt and pepper to taste.
Arrange in a greased 3-quart shallow baking dish in layers: macaroni, chorizo, and sauce.
Top with cheese.
Bake, uncovered, in a 350° oven for about 30 minutes or until bubbly and hot throughout.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta

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