Recipe Details
Ingredients
⚠️ Serving Scale Adjustment Error
1/2x 1x 2x
Oops! Something went wrong adjusting ingredient quantities for your selected serving size, and our team is currently working to resolve this issue.
All recipes are originally developed for their base yield. While ingredient amounts are adjusted automatically when you update serving size, cooking times and preparation steps remain unchanged for all batch sizes. Please note that not all recipes adapt perfectly to upscaling or downscaling.
Base (1x original) recipe yield: 8 servings
8 ounces bow-tie (farfalle) pasta
1 cup salsa (homemade or store-bought)
1 cup sour cream
2 tablespoons taco seasoning
1 tablespoon tomato paste
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can Fiesta-style corn, drained
1 (7-ounce) can chopped green chiles
2 cups cooked chicken, cut into bite-sized pieces
2 cups shredded sharp Cheddar cheese
Optional garnish: sliced avocado, chopped green onions, fresh cilantro sprigs
Directions
Preheat your oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish and set it aside to prep for assembly.
While the oven preheats, bring a large pot of lightly salted water to a rolling boil. Add the bow-tie pasta and cook, stirring occasionally, until al dente (tender but still firm to the bite), roughly 12 minutes. Drain the pasta fully once cooked.
In a large mixing bowl, combine the salsa, sour cream, taco seasoning, and tomato paste. Stir continuously until all ingredients are fully incorporated and the sauce is smooth.
Add the cooked pasta, black beans, fiesta corn, green chiles, and cooked chicken to the sauce. Mix to coat everything evenly, then stir in 1 cup of the shredded Cheddar. Pour the entire mixture into your prepared baking dish and cover tightly with aluminum foil.
Bake the covered casserole on the center rack of your preheated oven for about 20 minutes. Remove the foil, sprinkle the remaining Cheddar cheese evenly over the top, and bake for another 10 minutes, or until the cheese is fully melted and bubbly.
Let the casserole rest on a wire rack to cool for 10 minutes to set. Top with your optional garnishes (avocado, green onions, and cilantro) if desired, and serve warm.