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