Save to Pinterest The first time I made this, my roommate leaned over the stove, inhaled deeply, and said 'this smells like a fiesta in a pan.' It was a rainy Tuesday and we needed something that felt celebratory without requiring any actual celebration.
Last winter I brought this to a friends potluck and watched three different people ask for the recipe before they even finished their first serving. Theres something about the combination of melty cheddar and smoky cumin that makes people instinctively reach for seconds.
Ingredients
- Penne or rigatoni pasta: These shapes hold onto the sauce beautifully, and I always salt the water aggressively since pasta is your main seasoning opportunity
- Cooked chicken breast: Rotisserie chicken works perfectly here, or use leftover grilled chicken from earlier in the week
- Black beans: Rinse them thoroughly to remove the canning liquid, which can make everything taste strangely metallic
- Corn kernels: Frozen corn actually works better than fresh here since it releases some sweetness as it bakes
- Red bell pepper: Dice it small so it softens completely and doesnt compete with the pasta texture
- Onion: Finely chopped so it melts into the sauce rather than staying in distinct pieces
- Tomato salsa: Your shortcut to a complex sauce, and the heat level is entirely up to your preference
- Sour cream: Adds a tangy creaminess that tames the salsa and ties everything together
- Cheddar and Monterey Jack cheese: This combo gives you sharp flavor plus that perfect cheese pull in every bite
- Ground cumin and chili powder: The backbone of Tex-Mex flavor, blooming them in the pan with the vegetables wakes up their essential oils
- Smoked paprika: Dont skip this, it provides that subtle smokiness that makes people ask what your secret ingredient is
- Fresh cilantro, jalapeños, and lime wedges: These bright, fresh toppings cut through the richness and make the dish feel complete
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and grease a 9x13 inch baking dish with butter or oil, paying special attention to the corners
- Cook the pasta:
- Boil your pasta until just shy of al dente, since it will continue cooking in the oven, and drain it well
- Build the flavor base:
- Sauté the onion and bell pepper for about 4 minutes until theyre soft and fragrant, stirring occasionally
- Add the protein and spices:
- Throw in the chicken, beans, corn, and all your spices, letting everything cook together for 2 minutes so the spices bloom
- Make the sauce:
- Stir in the salsa and sour cream until combined, then remove from heat immediately to prevent the sour cream from separating
- Combine everything:
- In a large bowl, toss the pasta with the chicken mixture and most of the cheese, reserving some for the topping
- Assemble and top:
- Spread everything into your prepared baking dish and sprinkle the remaining cheese across the top in an even layer
- Bake until bubbly:
- Bake for 20 to 25 minutes until the cheese is melted and starting to turn golden in spots
- Rest and serve:
- Let it sit for 5 minutes before serving, which helps portions hold together better when you scoop them
Save to Pinterest My sister claimed she didnt like Tex-Mex food until she tried this at my place last summer. Now she requests it every time she visits, and Ive started making double batches just to ensure there are leftovers.
Make It Your Own
This recipe forgives all kinds of substitutions based on what you have in your pantry. Ive used kidney beans instead of black, pepper jack instead of Monterey Jack, and even added roasted sweet potatoes for extra substance.
Freezing And Meal Prep
The entire dish freezes beautifully for up to two months. I like to assemble it in disposable aluminum pans, wrap them tightly, and keep one in the freezer for those nights when cooking feels impossible.
Serving Suggestions
A crisp green salad with a lime vinaigrette cuts through the richness perfectly. I also like to put out hot sauce and extra sour cream so everyone can customize their heat level.
- Crushed tortilla chips on top add irresistible crunch
- A dollop of guacamole on the side makes it feel like restaurant quality
- Cold beer or sparkling water with lime is the perfect beverage pairing
Save to Pinterest This is the kind of comfort food that somehow feels light enough for summer but cozy enough for winter. Hope it becomes a staple in your house like it has in mine.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the entire bake up to 24 hours in advance. Store it covered in the refrigerator, then bake when ready. Add 5-10 minutes to the baking time if baking from cold.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their hollow centers and ridged surfaces hold the sauce well. Fusilli or farfalle also work nicely for added texture.
- → How do I make this spicier?
Use hot salsa instead of mild, add fresh diced jalapeños to the mixture, increase the chili powder to 1.5 teaspoons, or stir in a pinch of cayenne pepper for extra heat.
- → Can I freeze leftovers?
Absolutely. Store cooled portions in airtight containers for up to 2 months. Reheat in a 180°C oven covered with foil for about 20 minutes until warmed through.
- → What proteins can I substitute for chicken?
Ground beef, ground turkey, or shredded turkey work wonderfully. For vegetarian versions, use extra beans, chickpeas, or crumbled tofu cooked with the spices.
- → Is there a gluten-free option?
Yes, simply swap regular pasta for gluten-free pasta and verify your salsa is gluten-free. All other ingredients are naturally free from gluten.