adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheesy chicken taco pasta bake recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicious fusion of tacos and pasta bake for a quick and satisfying weeknight meal.
Ingredients:
  • 375.00 ml small shell pasta
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 red capsicum, diced
  • 30g sachet reduced-salt taco spice mix
  • 2 garlic cloves, crushed
  • 375g bottle mild chunky salsa
  • 44.40 gm tomato paste
  • 500.00 ml shredded cooked chicken
  • 400g can black beans, drained, rinsed
  • 62.50 ml chopped fresh coriander leaves, plus extra leaves to serve
  • 150g corn chips (see note)
  • 250.00 ml grated tasty cheese
  • 77.55 gm sour cream
  • 1 large tomato, diced
  • 1 avocado, cut into wedges
  • 1 mini red capsicum, thinly sliced
  • 1 long green chilli, thinly sliced
Instructions:
  • Boil pasta in salted water according to package instructions, then drain.
  • Preheat the oven to 220C/200C fan-forced. In a large, deep frying pan over medium-high heat, heat oil. Add onion and diced capsicum. Stir and cook for 5 minutes until softened. Mix in taco spice mix and garlic. Cook and stir for 1 minute until fragrant. Pour in salsa, tomato paste, and 1 1/4 cups water. Stir and cook for 5 minutes until slightly thickened.
  • Combine chicken, beans, pasta, and coriander, stirring until well mixed. Transfer the mixture into a 5cm-deep, 21cm x 29cm baking dish. Top with corn chips and cheese. Bake for 15 to 20 minutes until golden. Garnish with sour cream, tomato, avocado, mini capsicum, chilli, and extra coriander. Serve hot.

Similar Recipes