Ingredients
- 2 ½ cups cooked and shredded chicken
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup salsa (mild or spicy)
- 1 cup sour cream
- 8 ounces short pasta (rotini, penne, or elbow macaroni)
- 1 tablespoon taco seasoning
- 2 cups shredded Mexican cheese blend (divided)
- ½ teaspoon salt (optional, to taste)
- Nonstick cooking spray or oil for greasing the baking dish
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
- Cook pasta according to package directions, reducing the cook time by 2 minutes. Drain and set aside.
- In a large mixing bowl, mix sour cream, salsa, taco seasoning, and salt until smooth.
- Add shredded chicken, corn, black beans, and 1 cup of shredded cheese. Stir to combine.
- Add the cooked pasta and mix until everything is evenly coated.
- Transfer the mixture to the prepared casserole dish and spread it evenly.
- Top with the remaining 1 cup of shredded cheese.
- Bake for 20–25 minutes, until hot and bubbly with melted cheese on top.
- Let rest for 5 minutes before serving.
Notes
- Add diced jalapeños or green chiles for extra heat.
- Include bell peppers, onions, or spinach for added nutrition.
- Mix in cream cheese for a richer, creamier sauce.
- Swap chicken with ground beef or turkey for variation.
- Make it vegetarian by omitting the chicken and adding more beans or vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
