This is one of my favorite casseroles. I so love southwest flavors in everything and this one just encompasses all those flavors so well. This casserole is so easy to make and you probably have all the ingredients already in your pantry. Give this one a try and let me know what you think. If you’d like to see how it is put together, I have added the video below. Y’all have a great day and enjoy.
Ingredients
- 2 cups uncooked pasta
- 1/2 cup sour cream
- 2 cup salsa
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 can roasted peppers
- 1 small diced white or yellow onion
- 1 can corn (drained)
- 1 can black beans (drained/rinsed)
- 2 cups cooked chicken (chunk or shredded, your choice)
- 2 cups shredded cheese
- 2 cups tortilla chips in large pieces
Instructions
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Heat oven to 350 degrees.
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Prepare a 9×13 baking dish and spray with cooking spray. Set aside.
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Cook pasta but cook al dente because it will cook more in the oven
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In large bowl, combine sour cream, salsa, cumin, and garlic powder.
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When pasta is finished cooking to al dente, drain and add to the sour cream mixture.
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No add in the roasted peppers, diced onion, corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.
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Fold in 1 cup of the tortilla chips and stir lightly to combine, trying not to break chips up to much.
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Pour the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
- Now slide the remaining chips down and almost all the way into the casserole.
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Cover dish with foil and cook for 20 minutes.
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Take the tin foil off and let cook an additional 5 minutes but watch closely so chips don’t burn that are sticking out of casserole.
- Serve and top with additional sour cream, guacamole, salsa or whatever you like.
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