15OuncesBlack Beans(one ((1)) can, drained, rinsed if desired)
2CupsCheddar Cheese(shredded and divided)
Preheat the oven to 350 degrees, and grease a 9 x 13 baking dish. Set aside.
Cook the pasta noodles to al dente (until they had a sight bite). Drain the pasta, and set aside.
While the pasta cooks, combine the sour cream, taco seasoning, salsa, and green chiles in a large mixing bowl.
Add the cooked pasta, chicken, corn, and black beans, if using, and 1 cup of the cheese to the sour cream mixture. Stir to combine.
Pour the mixture into the prepared baking dish and top with the remaining cheese. Cover tightly with foil, and bake for 20 minutes. After 20 minutes, remove the foil, and bake for an additional 5 minutes.
Remove the casserole from the oven, and garnish with green onions, diced tomatoes, parsley, cilantro, or avocados. Serve hot.
Store any leftover casserole in the refrigerator for up to 3 days.
The calories listed are an approximation based on the ingredients and a serving size of one (1) cup. Also, the calorie count does NOT include in the diced green onions seen in the photos. Actual calories will vary.