• 6 pounds elbow macaroni (whole wheat)
  • water
  • 3 quarts black beans (canned, drained)
  • 2 1/2 quarts unsalted diced tomatoes (canned)
  • 2 quarts red enchilada sauce (mild)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 3 1/2 pounds pork crumbles (cooked)
  • 4 1/2 cups cheddar cheese (shredded, low fat)
  • 3 1/2 cups sour cream (light)
  • 3 tablespoons hot pepper sauce (Chipotle-flavored)
  • 2 tablespoons lime juice


  1. Cook pasta according to package instructions.
  2. Drain the pasta in a colander and rinse with cold water.
  3. Drain well.
  4. In a large kettle mix together beans, tomatoes, enchilada sauce, spices and pork.
  5. Heat over medium heat until the mixture simmers, gently stirring occasionally.
  6. Continue to simmer for 5 minutes. Gently stir as needed.
  7. Add hot mixture to the cooked pasta
  8. Stir in 2 ½ cups of the cheese into the pasta mixture.
  9. Spoon into a steam table pan coated with non-stick cooking spray.
  10. Cover tightly with aluminum foil.
  11. Hold at 140° Fahrenheit until ready to serve.
  12. In a separate bowl mix sour cream, pepper sauce and lime juice. Cover and refrigerate until serving.
  13. At the time of service remove foil from the pasta mixture and sprinkle with the remaining 2½ cups of cheese.
  14. Dollop chipotle cream as a garnish on each portion when serving. Serve immediately once garnished.
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