Tex-Mex Pasta Casserole

This Tex-Mex-inspired pasta casserole puts a flavorful twist on the classic King Ranch Casserole. With spicy tomatoes, a rich and cheesy sauce, and a crunchy corn chip topping, this dish captures the essence of Lone Star State’s beloved flavors. Sautéed onion, jalapeño, and cumin create a vibrant base, while Ro-Tel tomatoes add heat and authenticity. Cream and chicken broth provide creaminess and depth, and the addition of cooked, shredded chicken makes this casserole a complete meal. Egg noodles replace the traditional tortilla layers, but the homage to the original dish is paid with a generous sprinkle of crushed corn chips on top. Whether you’re a fan of Tex-Mex cuisine or looking for a comforting and satisfying casserole, this recipe is sure to impress. Enjoy the zesty flavors and comforting textures of this Tex-Mex pasta casserole.

INGREDIENTS:

• 6 ounces (2¼ cups) wide egg noodles
• Salt and pepper
• 1 tablespoon unsalted butter
• 1 onion, chopped fine
• 1 jalapeño chile, stemmed, seeded, and minced
• 1 teaspoon ground cumin
• 1 (10-ounce) can Ro-Tel tomatoes
• 3 tablespoons all-purpose flour
• 2¼ cups low-sodium chicken broth
• ¼ cup heavy cream
• 8 ounces Colby Jack cheese, shredded (2 cups)
• 2 tablespoons minced fresh cilantro
• 2 cups cooked, shredded chicken
• 1 cup Fritos corn chips, crushed

PREPARATIONS:

1. Bring 4 quarts of water to a boil in a large Dutch oven. Add the egg noodles and 1 tablespoon of salt. Cook, stirring often, until the noodles are nearly al dente. Drain the pasta and set it aside.
2. Dry the now-empty pot, then add butter and melt it over medium heat. Add the chopped onion, minced jalapeño, and ground cumin. Cook until the vegetables are softened and lightly browned, for about 8 to 10 minutes. Stir in the Ro-Tel tomatoes and cook until most of the liquid has evaporated, for about 8 minutes.
3. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth and cream until smooth. Bring the mixture to a simmer and cook until thickened, for about 2 minutes. Stir in the shredded Colby Jack cheese until melted. Remove the pot from heat, then stir in the minced cilantro. Season with salt and pepper to taste. Fold in the cooked pasta and shredded chicken, breaking up any clumps of pasta.
4. Pour the mixture into an 8-inch square baking dish and sprinkle the crushed corn chips evenly over the top. Bake until the casserole is bubbling around the edges and the corn chips are toasted, for about 10 to 12 minutes.
5. Let the casserole cool for 10 to 15 minutes before serving.

YIELD:

• This recipe yields approximately 4 to 6 servings.

SPECIAL INSTRUCTIONS:

• If using leftover cooked chicken, ensure it is shredded into bite-sized pieces.
• Adjust the spiciness of the dish by adding the reserved chile seeds.

TIPS:

• Customize the dish by adding additional toppings such as diced tomatoes, sliced jalapeños, or sour cream.
• Prepare the casserole in advance by assembling and refrigerating it. When ready to bake, follow the special instructions for reheating.

In conclusion, this Tex-Mex pasta casserole is a delicious and satisfying combination of zesty flavors and comforting textures. With a rich and cheesy sauce, spicy tomatoes, tender chicken, and a crunchy corn chip topping, each bite is filled with the vibrant tastes of Tex-Mex cuisine. Whether you’re looking for a hearty family dinner or a crowd-pleasing dish for gatherings, this casserole is sure to please. Prepare it in advance or enjoy it straight out of the oven—either way, it’s a winner. Embrace the Tex-Mex spirit and indulge in this flavorful and easy-to-make pasta casserole.