Save The smell of cumin and salsa bubbling away always takes me back to my college apartment kitchen, where I first threw together whatever I had in the pantry after a long day of classes. That chaotic experiment ended up feeding three grateful roommates who cleaned the entire baking dish in under ten minutes flat. Sometimes the best recipes come from being too tired to follow traditional rules but hungry enough to improvise something comforting.
I brought this to a potluck last winter when I completely forgot about my hosting duty until an hour before people arrived. My friend Sarah took one bite and literally asked for the recipe before even swallowing, which is the highest compliment anyone can pay a cook. Now its the most requested dish at every gathering, and I never mind making it because the assembly is so forgiving.
Ingredients
- 300 g penne or rigatoni pasta: The ridges and hollows catch all that cheesy sauce mixture perfectly
- 2 cups cooked chicken breast: Rotisserie chicken from the store works beautifully if you want to skip cooking meat from scratch
- 1 can black beans drained and rinsed: These add protein and a creamy texture that balances the salsa
- 1 cup corn kernels: Sweet little bursts that pop against the savory elements
- 1 small red bell pepper diced: Brings fresh crunch and gorgeous color to every forkful
- 1 small onion finely chopped: Foundations of flavor that soften into sweetness
- 2 cups tomato salsa: The backbone of the dish, mild for kids or spicy for brave adults
- 1/2 cup sour cream: Tames the heat and adds a luxurious tang to the sauce
- 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives that classic cheese pull we all secretly love
- 1/2 cup shredded Monterey Jack: Melts into creamy perfection and balances the stronger cheddar
- 1 tsp ground cumin: That earthy signature flavor that makes everything taste like TexMex
- 1 tsp chili powder: Mild warmth that builds depth without burning tongues
- 1/2 tsp smoked paprika: Secret ingredient that adds subtle barbecue notes
- 1/2 tsp salt: Enhances all the other flavors
- 1/4 tsp black pepper: Just enough brightness to wake up the palate
- Fresh cilantro chopped: Bright herbal finish that cuts through the richness
- Sliced jalapeños: Optional heat for those who like to live dangerously
- Lime wedges: Squeeze over the top for acid that makes everything pop
Instructions
- Preheat your oven:
- Get it to 200°C 400°F and grease a large baking dish so nothing sticks later
- Cook the pasta:
- Boil those noodles in salted water until just al dente because they will cook more in the oven
- Sauté the vegetables:
- Cook onion and bell pepper in a skillet over medium heat for about four minutes until soft
- Build the flavor base:
- Add chicken beans corn and all the spices then cook for two minutes to wake up the seasonings
- Make it saucy:
- Stir in the salsa and sour cream until everything is coated and remove from heat
- Combine everything:
- Mix pasta with the chicken mixture and most of the cheese in a large bowl
- Get it ready for baking:
- Spread into your prepared dish and sprinkle the remaining cheese on top like a golden blanket
- Bake until bubbly:
- Twenty to twenty five minutes until the cheese is melted and beginning to brown in spots
- Let it rest:
- Five minutes of patience helps everything set so serving is easier
- Add the finishing touches:
- Top with cilantro jalapeños and lime wedges if you want that fresh pop
Save My mom confessed she was skeptical about pasta in a burrito format until she tried this at my house last month. Now she makes it every Sunday for lunch and has stopped apologizing for not making traditional mac and cheese anymore.
Making It Your Own
I have swapped chicken for leftover turkey after Thanksgiving and honestly it might be even better. Ground beef works too, just brown it first and drain the excess fat before adding the spices. The beauty of this dish is how it welcomes whatever protein you have on hand.
Get Ahead Magic
Assemble everything up to two days before baking and keep it covered in the refrigerator. You might need to add five extra minutes to the baking time since it will be cold going into the oven. This has saved me more times than I can count when unexpected guests show up hungry.
Serving Ideas
A crisp green salad with lime vinaigrette cuts through the richness perfectly. Guacamole on the side never hurt anyone either. Keep things simple with some extra sour cream for dolloping.
- Serve with warm tortilla chips for scooping up any loose bits
- A cold beer or limeade balances the spices beautifully
- This reheats surprisingly well for lunch the next day
Save There is something so satisfying about a bubbling casserole coming out of the oven on a hectic weeknight. This recipe has turned many exhausted evenings into cozy family moments around the table.
Recipe Q&A
- → Can I prepare this dish ahead of time?
Yes, you can assemble the entire bake up to 24 hours in advance. Cover and refrigerate, then bake when ready. You may need to add 5-10 minutes to the baking time if cooking from cold.
- → What pasta works best for this dish?
Penne or rigatoni are ideal because their ridged surfaces and tubes hold the sauce well. Rotini or fusilli also work nicely. Avoid delicate pasta shapes that may become mushy.
- → How can I make this spicier?
Use hot salsa instead of mild, add diced jalapeños to the filling, increase the chili powder to 1.5 teaspoons, or sprinkle red pepper flakes between layers.
- → Can I use rotisserie chicken?
Absolutely. Rotisserie chicken saves time and adds excellent flavor. Shred or cube about 2 cups of meat, which is roughly equivalent to two chicken breasts.
- → What are good garnish alternatives?
Beyond cilantro and jalapeños, try sliced green onions, diced avocado, crumbled tortilla chips, fresh lime juice, or a drizzle of Mexican crema for added richness.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat in a 180°C oven covered with foil for 15-20 minutes until warmed through.