Ingredients
3 cups penne pasta, undercooked by 3 mins according to package instructions
1 lb Mexican chorizo
15 oz tomato sauce
2 cups mixed frozen vegetables, optional
2 cups Mexican cheese blend, shredded
½ cup sour cream
Preparation
Preheat your oven to 350 degrees F.
Heat up a large skillet on the stove.
Take out a 9x13-inch baking dish and spray it with nonstick cooking spray.
Cook the chorizo on high heat, breaking it up as it cooks.
Turn off the heat, then drain excess fat.
Mix in the vegetables, tomato sauce, and pasta.
In a bowl, mix 1 cup of cheese and sour cream.
Assemble half of the pasta in an even layer at the bottom of the pan.
Layer the cheese mixture, followed by the remaining pasta.
Top with the remaining cheese.
Bake for 20 to 25 minutes.
Serve and enjoy!
