Save to Pinterest Rainy Tuesday nights in our tiny apartment kitchen became famous for this accidental masterpiece. I had meant to make regular burritos but grabbed the pasta instead of tortillas, and somehow this glorious mess happened. Now it is the one thing my friends actually request when they come over, yelling Is it burrito pasta night from the hallway before they even take their coats off.
Last winter my sister texted me at eleven PM absolutely certain her life was falling apart. I showed up with a container of this pasta and we ate it straight from the container with forks on her living room floor. Somehow Tex Mex comfort food fixes everything eventually.
Ingredients
- 300 g (10 oz) penne or rigatoni pasta: The ridges catch all that sauce and cheese sauce gets into every tube
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here if you want to skip cooking meat
- 1 can (400 g/15 oz) black beans: Rinse them well or your sauce will turn grayish learned this one the hard way
- 1 cup corn kernels: Frozen is totally fine but fresh corn adds this incredible sweetness
- 1 small red bell pepper: Adds color and a little crunch against the soft pasta
- 1 small onion: Dice it small so no one gets a huge onion chunk in their bite
- 2 cups tomato salsa: This does all the heavy lifting for flavor choose your heat level carefully
- 1/2 cup sour cream: Makes the sauce creamy without being heavy
- 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives you that classic cheese flavor
- 1/2 cup shredded Monterey Jack: This melts beautifully and balances the cheddar
- 1 tsp ground cumin: This is what makes it taste like Tex Mex instead of just tomato pasta
- 1 tsp chili powder: Not too spicy but adds that familiar warmth
- 1/2 tsp smoked paprika: The secret ingredient that adds depth
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust based on how salty your salsa and chicken are
- Fresh cilantro sliced jalapeños lime wedges: These make it look fancy and add fresh brightness
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and grease a 9x13 inch baking dish with butter or oil
- Cook the pasta:
- Boil it in salted water until just al dente it will cook more in the oven so do not overdo it
- Sauté the vegetables:
- Cook onion and bell pepper in a skillet over medium heat for 3-4 minutes until soft and fragrant
- Build the flavor base:
- Add chicken black beans corn cumin chili powder smoked paprika salt and pepper and cook for 2 minutes stirring constantly
- Make the sauce:
- Stir in the salsa and sour cream until everything is coated and creamy then remove from heat
- Combine everything:
- Mix pasta with the chicken mixture in a large bowl then add 1 cup cheddar and 1/4 cup Monterey Jack
- Assemble the bake:
- Transfer to your baking dish and sprinkle remaining cheese evenly over the top
- Bake until bubbly:
- 20-25 minutes should do it you want the cheese melted with some golden spots
- The hardest part:
- Let it rest for 5 minutes before serving so it sets up slightly then top with cilantro jalapeños and lime
Save to Pinterest My roommate walked in while this was baking and actually stopped in her tracks asking what smells like a restaurant in here. That is the highest kitchen compliment I have ever received.
Making It Your Own
Sometimes I add a can of diced green chilies when I want extra kick without making it too spicy for the kids. My neighbor uses pepper jack instead of Monterey Jack and hers is always the first to disappear at potlucks.
The Make-Ahead Secret
You can assemble this entire thing up to 24 hours before baking just cover it tightly and store it in the fridge. The flavors actually get better when they hang out together for a while.
Serving Ideas That Work
A simple green salad with lime dressing cuts through the richness perfectly. We also love crushed tortilla chips on top for that extra crunch factor.
- Serve with extra sour cream on the side for those who like it creamy
- Hot sauce at the table lets heat lovers customize their portion
- Cold beer or limeade are perfect beverages alongside this bake
Save to Pinterest There is something deeply satisfying about watching people go back for seconds of this dish. Hope it becomes a weeknight hero in your house too.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, assemble the entire bake up to 24 hours in advance. Cover and refrigerate, then bake when ready, adding 5-10 minutes to cooking time since it starts cold.
- → How do I make this spicier?
Use hot salsa instead of mild, add diced jalapeños to the filling, increase chili powder to 1.5 teaspoons, or top with sliced fresh jalapeños before baking.
- → What proteins work as substitutes?
Shredded cooked turkey, ground beef, ground chicken, or even pulled pork work well. Use the same 2-cup measurement for consistent results.
- → Can this be made gluten-free?
Absolutely. Simply substitute gluten-free pasta in equal amounts. Check salsa and sour cream labels to ensure they're also gluten-free.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 3 days. Reheat at 160°C (320°F) for 15 minutes covered, or microwave individual portions. Freezes well for up to 2 months.
- → What can I serve alongside this dish?
Pair with cilantro lime rice, Mexican street corn, a fresh green salad with lime vinaigrette, or warm flour tortillas for scooping.