Created by ImPat on March 3, 2020
Step 1: Lightly grease an ovenproof dish (10-cup capacity).
Step 2: Cook pasta in a large saucepan of boiling, salted water until tender and then drain and cover to keep warm.
Step 3: Meanwhile, heat a medium, non-stick frying pan over a medium heat and add chorizo and capsicums and cook, stirring occasionally, for about 4 to 5 minutes, or until chorizo is golden and capsicums are tender and then stir in beans and now remove from heat.
Step 4: To make sauce, melt butter in same large saucepan over a medium heat until bubbling and add flour and cook, stirring, for 1 minute and then remove from heat and slowly whisk in milk and then return pan to a medium to high heat and whisk until boiling and thickened.
Step 5: Stir in 1 cup of the cheese and add the cooked pasta and stir to coat in sauce.
Step 6: Spread half the pasta over base of prepared dish and then spoon over chorizo mixture then remaining pasta.
Step 7: Pour over taco sauce and sprinkle over remaining cheese.
Step 8: Cook in a moderate oven (180C) for about 30 minutes, or until golden brown and let stand for 15 minutes before serving.