Mexican Italian Casserole

My family is a HUGE fan of Mexican food!  Tacos, burritos, and enchiladas are a staple at my house, but every now and again it's nice to have something different, and so the Mexican Italian Casserole was born!

This casserole is super versatile, meaning that if you're gluten free or you would rather have rice instead of pasta, you can easily do so.  This recipe is also super simple, and completely organic for all of my chronic illness warriors that have sensitive stomachs like I do!

So if you're a fan of Mexican... or Italian... than this is the casserole for you!

Mexican Italian Casserole

Ingredients:
2 1/2 cups of dried pasta
1 cup sour cream
1 cup salsa*
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 cup frozen corn
1 can (15 oz) black beans (drained and rinsed)
2 cups of cooked shredded or ground chicken
2 cups shredded cheese
chopped pepper
chopped avacado
chopped cilantro
chopped fresh tomato

*I used homemade canned salsa, but you can easily use organic salsa from the store as well.

​Directions: 

1. Heat oven to 350 degrees F.
2. Cook pasta according to package directions.  I put 1 tsp. of salt in my pasta water while I'm bringing it to a boil.
3. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
4. Drain the pasta when it's done cooking and add into the sour cream mixture.  Stir to combine.
5. Add in the corn, black beans, chicken, and 1 cup of shredded cheese.  Stir to combine
6. Pour into a baking dish and sprinkle remaining cheese on top.
7. Cook for 20 minutes
8. Chop your extra veggies while your dish is cooking and sprinkle on top for garnish.  You can really add any veggie you like on top!

**Use organic ingredients when feasible!