Tex-Mex pasta bake featuring shredded chicken, black beans, corn, and gooey cheddar and Monterey Jack cheese.
# What You Need:
→ Pasta
01 - 10 oz penne or rigatoni pasta
→ Protein
02 - 2 cups cooked chicken breast, shredded or cubed
→ Vegetables & Beans
03 - 1 can (15 oz) black beans, drained and rinsed
04 - 1 cup corn kernels, fresh, frozen, or canned
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
10 - 1/2 cup shredded Monterey Jack cheese
→ Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garnish
16 - Fresh cilantro, chopped
17 - Sliced jalapeños
18 - Lime wedges
# Directions:
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 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 combined. Remove from heat.
06 - In a large bowl, combine cooked pasta with the chicken and bean mixture. Add 1 cup cheddar and 1/4 cup Monterey Jack cheese, stirring until incorporated. Transfer to prepared baking dish.
07 - Sprinkle remaining cheese evenly over the surface.
08 - Bake for 20-25 minutes, or until cheese is melted and bubbly.
09 - Let rest for 5 minutes. Garnish with cilantro, jalapeños, and lime wedges if desired. Serve warm.
