This Fiesta Chicken Casserole Pasta is a delightful twist on the classic casserole dish, bringing together the flavors of Mexican cuisine with the comfort of pasta. It's creamy, cheesy, and loaded with hearty ingredients like chicken, beans, corn, and salsa, making it a perfect crowd-pleaser for any fiesta or gathering.
Ingredients: 1 lb pasta shells. 2 cups cooked shredded chicken. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 10 oz diced tomatoes with green chilies, drained. 1 cup salsa. 1 cup sour cream. 2 cups shredded Mexican blend cheese. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Chopped fresh cilantro, for garnish.
Instructions: Warm the oven up to 175F 350C. Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put cooked pasta, black beans, corn, salsa, sour cream, 1 cup of shredded cheese, chili powder, cumin, salt, and pepper in a large bowl. Mix the ingredients together. Combine well. Put the mix into a 9x13-inch baking dish that has been greased. Spread out evenly. Add the rest of the shredded cheese on top. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the cheese melts and bubbles. Add chopped cilantro as a garnish before serving.
Prep Time: 20 minutes
Cook Time: 30 minutes
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