A savory Tex-Mex style pasta dish featuring chicken, beans, salsa, and melty cheese baked to perfection.
# The Ingredients You'll Need:
→ Pasta
01 - 10 oz penne or rigatoni pasta
→ Protein
02 - 2 cups cooked chicken breast, shredded or cubed (approx. 10.6 oz)
→ Vegetables & Beans
03 - 1 can black beans, drained and rinsed (15 oz)
04 - 1 cup corn kernels (fresh, frozen, or canned, approx. 5.3 oz)
05 - 1 small red bell pepper, diced
06 - 1 small onion, finely chopped
→ Sauce
07 - 2 cups tomato salsa (mild or spicy)
08 - 1/2 cup sour cream
→ Cheese
09 - 1 1/2 cups shredded cheddar cheese (approx. 5.3 oz)
10 - 1/2 cup shredded Monterey Jack cheese (approx. 1.8 oz)
→ Seasonings
11 - 1 tsp ground cumin
12 - 1 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ Garnish (optional)
16 - Fresh cilantro, chopped
17 - Sliced jalapeños
18 - Lime wedges
# Step-by-Step Instructions:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, sauté onion and bell pepper for 3-4 minutes until softened.
04 - Add cooked chicken, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir and cook for 2 minutes.
05 - Stir in salsa and sour cream until fully combined, then remove from heat.
06 - In a large bowl, combine the cooked pasta with the chicken and bean mixture. Add 1 cup cheddar and 1/4 cup Monterey Jack cheese, stirring gently to combine.
07 - Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese evenly over the top.
08 - Bake for 20-25 minutes, or until cheese is melted and bubbling.
09 - Let rest for 5 minutes before garnishing with cilantro, jalapeños, and lime wedges as desired. Serve warm.
