Cheesy Taco Chicken and Pasta Bake

• 12 oz pasta shells
• 1 lb boneless chicken breast, cooked and diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes and green chilies
• 1 packet taco seasoning
• 2 cups shredded cheddar cheese, divided
• 1 cup sour cream
• 1 cup salsa
• 1/2 cup milk
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 In a large bowl, mix cooked chicken, black beans, corn, diced tomatoes, taco seasoning, 1 1/2 cups cheddar cheese, sour cream, salsa, and milk.
4. 4 Gently fold in cooked pasta.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Top with remaining 1/2 cup cheddar cheese.
7. 7 Bake uncovered for 30 minutes or until bubbly and cheese is melted.
8. 8 Garnish with cilantro and green onions before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Oven

Variations

• Add ground beef or turkey for extra heartiness.
• Substitute half the cheddar cheese with Monterey Jack for a different flavor profile.

Substitutions

• If you don't have taco seasoning, use a mix of chili powder, cumin, garlic powder, and paprika.
• Cornbread can replace some of the pasta for a twist.

Pairings

• Mexican rice
• Refried beans
• Salsa and sour cream on the side

Nutrition

Tips

• For extra flavor, sauté onions and garlic before mixing with the chicken.
• You can prepare this casserole up to a day ahead and bake before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 375°F for 45 minutes.

Serving Suggestions

• Serve with a side of guacamole or a fresh green salad.
• Pairs well with warm tortillas on the side.

FAQ