Are you tired of boring, bland weeknight dinners? Get ready to transform your meal routine with this mouthwatering Mexican Chicken Macaroni Bake that combines the comfort of cheesy pasta with the bold, zesty flavors of Mexican cuisine! In just 50 minutes, you'll create a crowd-pleasing dish that's guaranteed to have everyone at the table asking for seconds. Whether you're feeding a hungry family or looking to impress dinner guests, this recipe is your ticket to an unforgettable meal that's both easy to prepare and incredibly delicious.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups macaroni
- 1 lb ground chicken
- 1 can black beans, drained
- 1 cup corn
- 1 cup salsa
- 2 cups shredded cheese
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish to prevent sticking.
- Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- In a large skillet over medium-high heat, brown the ground chicken, breaking it into small crumbles. Season with cumin, salt, and pepper during cooking.
- Once the chicken is fully cooked and no longer pink, add drained black beans and corn to the skillet. Stir and cook for an additional 2-3 minutes to combine flavors.
- In the prepared baking dish, combine the cooked macaroni, chicken mixture, and salsa. Mix thoroughly to ensure even distribution of ingredients.
- Sprinkle shredded cheese evenly over the top of the mixture, covering the entire surface.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is melted and slightly golden.
- Remove from oven and let rest for 5 minutes before serving to allow the dish to set.
- Serve hot, optionally garnished with chopped cilantro, sour cream, or additional salsa.
Tips
- For extra flavor, consider using fresh salsa instead of jarred, or mix in some diced jalapeños for added heat.
- Make sure to drain the black beans and corn thoroughly to prevent excess moisture in the dish.
- Use freshly shredded cheese for the best melting texture and flavor - pre-shredded cheese often contains anti-caking agents that can affect melting.
- Don't overcook the macaroni - aim for al dente to prevent a mushy final texture.
- Let the dish rest for 5 minutes after baking to allow the cheese to set and make serving easier.
- This recipe is incredibly versatile - feel free to swap ground chicken with ground turkey or beef if desired.
- For a crispy top, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 85mg
