Tex-Mex inspired pasta bake combining chicken, black beans, salsa, and cheese in one delicious, easy weeknight dish.
# What You'll 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
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 - Cook pasta in a large pot of salted boiling water until just al dente, approximately 8-10 minutes. Drain and set aside.
03 - Heat a large skillet over medium heat. Add chopped onion and diced bell pepper, cooking for 3-4 minutes until softened and fragrant.
04 - Add cooked chicken, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir well and cook for 2 minutes until flavors meld.
05 - Stir in tomato salsa and sour cream until fully combined. Remove from heat.
06 - In a large mixing bowl, combine cooked pasta with the chicken and bean mixture. Add 1 cup cheddar cheese and 1/4 cup Monterey Jack cheese, stirring thoroughly to distribute evenly.
07 - Pour the combined mixture into the prepared baking dish. Spread evenly and sprinkle remaining cheese over the top in an even layer.
08 - Bake for 20-25 minutes until cheese is completely melted and the edges are bubbly.
09 - Allow the bake to rest for 5 minutes. Garnish with fresh cilantro, sliced jalapeños, and lime wedges if desired. Serve warm.
