1/2cupthick and chunky salsaplus additional for serving
4green onionsliced (Reserve 2 Tbsp for garnish)
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
Cook the pasta in salted water per the package directions until al dente then drain well.
In a heavy bottomed saucepan, melt the butter then add the flour. Cook over medium-high stirring until the flour has dissolved.
Whisk in the garlic salt, pepper and 3 cups milk. Bring to a boil, then immediately lower the heat ti medium-low whisking constantly. Allow to gently bubble for 5 minutes then add 2 cups cheese.
Remove from the heat and stir until the cheese melts. Add the taco seasoning, ground cumin and oregano mixing well.
Add the cooked pasta, chopped chicken, black beans, corn,and green onion to a large mixing bowl. Pour the sauce on top and mix well.
Pour 1/2 into the baking dish. Dollop the salsa over the pasta, then sprinkle lightly with 3/4 cup pepper Jack cheese. Top with the remaining pasta and finish the top with the last 3/4 cup shredded cheese.
Bake for 30-40 minutes until bubbly around the edge and the cheese is golden.
Garnish with reserved green onion.
Serve immediately with additional salsa on top, if desired. .
Cavatappi or corkscrew pasta is a twisted elbow pasta with ridges. Large elbow macaroni could be used, if desired. It's important to use a thick and chunky salsa either mild, medium or hot your preference.