Description
A hearty and delicious casserole bake featuring chicken, black beans, corn, and a flavorful cheese blend, perfect for family gatherings.
Ingredients
Scale
- 625 ml cooked and shredded chicken
- 250 ml corn kernels
- 425 g canned black beans, drained and rinsed
- 250 ml sour cream
- 200 g Mexican cheese blend, shredded, divided
- 285 g dry pasta, such as penne or rotini
- 250 ml salsa
- 2 tablespoons taco seasoning
Instructions
- Preheat oven to 175°C to prepare for baking.
- Bring a large pot of salted water to a boil. Cook pasta for 2 minutes less than package instructions for a firm texture. Drain thoroughly.
- In a large mixing bowl, whisk together sour cream, salsa, and taco seasoning until fully blended.
- Add shredded chicken, drained black beans, corn kernels, and half of the Mexican cheese blend to the creamy base. Mix until the ingredients are evenly coated.
- Fold cooked pasta into the mixture to combine all components uniformly.
- Transfer to a large baking dish, smoothing the top.
- Scatter remaining cheese blend evenly over the surface.
- Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and the dish is heated through and bubbling.
Notes
- Make sure to not overcook the pasta in the initial step for the best texture.
- Feel free to adjust the spice level by using mild or hot salsa.
- This dish can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg