Cheesy Tex-Mex Chorizo Orzo Skillet
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Tex-Mex Chorizo Orzo Skillet

Cheesy Tex-Mex Chorizo Orzo Skillet

with Tortilla Crumble and Sour Cream

Say hello to this satisfying meal — hearty and full of flavour, it's a fiesta for the taste buds! Ground chorizo is cooked with zesty Mexican seasoning before being finished in a skillet with orzo, sweet peppers and cheesy tortilla crumble topper.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

250 g

Chorizo Sausage, uncased

170 g


(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Green Onion

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Sour Cream

(Contains Milk)

85 g

Tortilla Chips

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

2 unit(s)

Beef Broth Concentrate

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1 tbsp


(Contains Milk)

0.06 tsp


0.13 tsp



Nutrition Values

Calories1090 kcal
Fat56 g
Saturated Fat22 g
Carbohydrate107 g
Sugar9 g
Dietary Fiber10 g
Protein43 g
Cholesterol135 mg
Sodium2380 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium350 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Rolling Pin
Large Oven-Proof Pan


Cook orzo
  • Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return orzo to the same pot, off heat.
  • Add half the garlic salt and 1 tbsp (2 tbsp) butter. Stir until melted, 1-2 min. Cover and set aside.
  • Meanwhile core, then cut pepper into 1/2-inch pieces.
  • Thinly slice green onion.

Make tortilla crumble
  • Cut open one end of tortilla chip package. Using a rolling pin or pot, crush chips in packaging until approx. 1/2 inch in size.
  • Add crumbled chips and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet.
  • Season with 1 tsp (2 tsp) Mexican Seasoning. Toss to coat.
  • Bake in the middle of the oven, stirring halfway through, until toasted and fragrant, 2-3 min.

Cook chorizo and peppers
  • Heat a large oven-proof pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and peppers.
  • Cook, breaking up chorizo into smaller pieces, until no pink remains, 5-6 min.**
  • Carefully drain and discard excess fat.
  • Add broth concentrates, tomato sauce base, remaining garlic salt, remaining Mexican Seasoning and 1/4 cup (1/2 cup) reserved pasta water. Stir to combine.
Bake skillet
  • Add orzo to pan with meat.
  • Season with salt and pepper, then stir to combine. (NOTE: If you don't have an oven-proof pan, carefully transfer mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl]).
  • Sprinkle tortilla crumble over top.
  • Sprinkle cheese over top.
  • Bake in the middle of the oven until cheese is melted, 3-5 min.
Finish and serve
  • Divide baked orzo between bowls.
  • Dollop sour cream over top.
  • Sprinkle green onions over top.

If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.**