Tex Mex has forever been one of my favorite dishes. Not only is it a one pot dish in most cases, it’s just so good. If you’ve ever had Tex Mex then you know what I mean. This particular recipe that I found however puts a new spin on that old favorite. Instead of beef, it has chicken and let me tell you that the chicken does give it a wonderful flavor.

I’ll admit I was a little skeptical at first, simply because I’ve been making Tex Mex for years and always used beef. The chicken threw me – but I was pleasantly surprised by the wonderful flavor. This casserole is a simple and really tasty dinner idea that the entire family is sure to love.

I love those dishes that save me time in the kitchen and this is one of those. It takes about 10 minutes to get it ready to cook and then another half an hour to bake. So, you just put everything in the casserole dish and then relax for 30 minutes.

I love recipes like this! Just like this easy and delicious cast iron skillet chicken pot pie – I adore recipes that help me to put a wholesome meal on the table without taking all night to cook. And when my family literally licks the platter clean – like they did with this Tex Mex casserole - then I know I’ve found a keeper.

With chicken, pasta, and cheese, this really is a one pot meal. You don’t really even have to make anything to go with it, unless you want to add a nice salad. Salads are always a good go-to for one pot meal sides.

Of course, you could make these zucchini tortillas. They’re easy to make, too and would go perfectly with a Tex Mex dish. Bell pepper, chili powder and garlic help to give this dish a wonderful flavor and tomatoes give it that great chili look.

If you love traditional Tex Mex dishes and you really want something that is relatively quick and easy to get on the dinner table, this is the recipe for you. I really can’t explain how great this is – you’ll just have to make it for yourself.

Tex Mex Casserole

Prep Time: 10 minutes

Cook Time: 30 minutes

Total time: 40 minutes

Yield: 6 servings

Serving size: 10 oz (300 g)

Cuisine: American

Type: Main

Ingredients:

2 tbsps. of vegetable oil;
1 medium red onion, finely chopped
1 yellow bell pepper, finely chopped
1 tbsp. of dried chili powder
500 g (18 oz) of minced chicken breast
1 tbsp. of garlic powder
2 cups of water
2 cups of elbow pasta
650 g (22 oz) of canned tomatoes in juice, crushed
2 cups of shredded Mexican cheese
Fresh cilantro for serving

Instructions

1. Preheat vegetable oil and use it to sauté chopped vegetables. After 3-4 minutes add chili powder (adjust spiciness to taste) and minced chicken.
2. Cook until chicken is no longer pink, then add garlic powder and a generous pinch of salt.
3. Pour in crushed tomatoes with juice and water. Add elbow pasta and increase heat to medium. Simmer for 10-12 minutes, stirring occasionally, until pasta is cooked.
4. Take off heat and transfer to a casserole dish. Stir in ⅔ of the shredded cheese and sprinkle leftover on top.
5. Bake at 250 degrees C (475 F) for 5-7 minutes until cheese is golden and bubbly. Serve with fresh cilantro.

Canned tomatoes, cheese, and other ingredients complement each other in this Tex Mex dish

Add chicken to sautéed chopped vegetables and brown

Elbow macaroni cooks up perfectly in tomato juice

Add all ingredients to casserole dish and cover with shredded cheese

It’s a dish fit for any cowboy – or non-cowboys, too

Yield: 6 servings

This Tex Mex Casserole Puts A New Spin On An Old Favorite

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Tex Mex has forever been one of my favorite dishes. Not only is it a one pot dish in most cases, it’s just so good. If you’ve ever had Tex Mex then you know what I mean. This particular recipe that I found however puts a new spin on that old favorite.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 tbsps. of vegetable oil;
• 1 medium red onion, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 tbsp. of dried chili powder
• 18 oz (500 g) of minced chicken breast
• 1 tbsp. of garlic powder
• 2 cups of water
• 2 cups of elbow pasta
• 22 oz (650 g) of canned tomatoes in juice, crushed
• 2 cups of shredded Mexican cheese
• Fresh cilantro for serving

Instructions

1. Preheat vegetable oil and use it to sauté chopped vegetables. After 3-4 minutes add chili powder (adjust spiciness to taste) and minced chicken.
2. Cook until chicken is no longer pink, then add garlic powder and a generous pinch of salt.
3. Pour in crushed tomatoes with juice and water. Add elbow pasta and increase heat to medium. Simmer for 10-12 minutes, stirring occasionally, until pasta is cooked.
4. Take off heat and transfer to a casserole dish. Stir in ⅔ of the shredded cheese and sprinkle leftover on top.
5. Bake at 250 degrees C (475 F) for 5-7 minutes until cheese is golden and bubbly. Serve with fresh cilantro.

Notes

If you love traditional Tex Mex dishes and you really want something that is relatively quick and easy to get on the dinner table, this is the recipe for you. I really can’t explain how great this is – you’ll just have to make it for yourself.

Nutrition Information:

Yield:

6

Serving Size:

10 oz
Amount Per Serving: Calories: 269Total Fat: 10.6gSaturated Fat: 1.9gCholesterol: 62mgSodium: 130mgCarbohydrates: 20.4gFiber: 2.8gSugar: 5.6gProtein: 22.4g