Tex-Mex Chicken Pasta Casserole -

Casseroles have long held a cherished place in family meals, serving as a convenient and comforting option for busy weeknights or gatherings. Their ability to combine a variety of ingredients into a single dish not only simplifies preparation but also makes serving a crowd a breeze. Among the many variations of this beloved dish, the Spicy Tex-Mex Chicken Pasta Casserole stands out as a flavorful and hearty choice that tantalizes the taste buds. This dish marries the vibrant flavors of Tex-Mex cuisine with the comforting, satisfying elements of a pasta casserole, creating a culinary experience that is both exhilarating and familiar.

Tex-Mex Chicken Pasta Casserole

Discover the comforting delight of Spicy Tex-Mex Chicken Pasta Casserole! This flavorful dish combines the zesty essence of Tex-Mex cuisine with rich pasta, making it perfect for busy weeknights or gatherings. Made with tender chicken, vibrant vegetables, and a blend of spices, it's a customizable recipe suited for various dietary preferences. Easy to prepare and sure to please a crowd, this casserole is a delicious way to bring family and friends together around the table. Enjoy every hearty bite!

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Ingredients

2 cups uncooked pasta (penne or rotini is recommended)

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, diced into bite-sized pieces

1 teaspoon taco seasoning

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (choose either red or green), diced

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes, undrained

1 cup corn (frozen or canned)

1 cup salsa (select mild, medium, or spicy based on your preference)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Salt and pepper to taste

Fresh cilantro for garnish (optional)

1 teaspoon lime juice

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking.

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the uncooked pasta and cook according to the package instructions until it reaches an al dente texture. Once done, drain the pasta and set it aside in a colander.

Sauté the Chicken: Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced chicken. Season with taco seasoning, salt, and pepper. Sauté for about 5-7 minutes or until the chicken is browned on the outside and cooked through. Once cooked, transfer the chicken to a plate and set aside.

Cook the Vegetables: In the same skillet, add the chopped onion, minced garlic, and diced bell pepper. Sauté for approximately 3-4 minutes, stirring occasionally, until the vegetables become soft and aromatic.

Combine Ingredients: In a spacious mixing bowl, combine the cooked pasta, sautéed chicken, black beans, undrained diced tomatoes, corn, salsa, and half of the shredded cheese. Stir everything together thoroughly until well combined.

Transfer to Baking Dish: Grease a 9x13 inch baking dish with cooking spray or olive oil. Pour the pasta mixture into the dish, spreading it out evenly with a spatula.

Add Cheese Topping: Evenly sprinkle the remaining shredded cheese on top of the pasta mixture, ensuring a cheesy layer covers the entire surface.

Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes or until the cheese is melted and bubbly, and begins to turn golden brown.

Garnish and Serve: Once baked, remove the casserole from the oven and let it rest for a few minutes to cool slightly. Drizzle lime juice over the top and garnish with fresh cilantro if desired. Serve hot and enjoy the vibrant flavors of this dish!

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6-8

- Serving Suggestion: Serve alongside tortilla chips or a fresh garden salad for a complete meal!