Fajita Casserole

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This Fajita Casserole is full of delicious fajita taste in a cheesy pasta bake. The flavors in this recipe are perfect with my homemade fajita seasoning.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Mexican

Keyword: freezer friendly

Servings: servings

Calories: 529kcal

Author: Lisa Longley

Ingredients

1 pound bowtie pasta (453. 592 grams) or whatever small pasta you have on hand
1 teaspoon kosher salt
2 tablespoons olive oil
1 yellow bell pepper diced
1 red bell pepper diced
1 medium red onion diced
2 garlic cloves minced
15 ounces tomato sauce (425 grams) read more above
2 tablespoons fajita seasoning
3 cups cooked shredded chicken (340 grams) see note
3 cups cheddar cheese (339 grams) shredded

Instructions

Preheat your oven to 425 degrees Fahrenheit. Spray a 9 by 13 inch casserole dish with cooking spray and set aside.
Bring a large pot of water to a roaring boil. Salt the water. Add in the pasta and cook for 2 minutes less than is indicated on the box.
1 pound bowtie pasta, 1 teaspoon kosher salt
While the pasta is cooking, heat the olive oil in a skillet for approximately 30 seconds. Add the bell peppers, onion, and garlic. Sauté until soft, about 5 to 7 minutes.
2 tablespoons olive oil, 1 yellow bell pepper, 1 red bell pepper, 1 medium red onion, 2 garlic cloves
Stir in the tomato sauce. Season with fajita seasoning. Bring to a low simmer and cook for 5 minutes, you should see just small occasional bubbles.
15 ounces tomato sauce, 2 tablespoons fajita seasoning
Stir in the cooked pasta, chicken, and 1 cup of cheddar cheese. Transfer the mixture to the prepared baking dish. Top with the remaining cheese. Bake for 10 minutes.
3 cups cooked shredded chicken, 3 cups cheddar cheese

Notes

Three cups of cooked shredded chicken equals about one pound raw chicken. You can read all of my suggestions for cooking chicken breasts and also for keeping it on hand above in the post.

Nutrition