Beef Taco Noodle Casserole

All your favorite taco fillings over wide egg noodles, cooked into a hearty and delicious casserole. Start to finish it takes about 30 minutes.

Photo by Kathy O.
Adapted from readyseteat.com
This casserole features all the great ingredients you'd find in a taco over a bed of wide egg noodles.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

Adapted from readyseteat.com

Ingredients

  • Cooking spray

  • 6

    ounces dry extra wide egg noodles, uncooked

  • 1

    pound ground chuck beef (80% lean)

  • 2

    cups frozen Southwest mixed vegetables (corn, black beans, red peppers)

  • 1

    (10-ounce) can Rotel Original Diced Tomatoes & Green Chilies, undrained

  • 1

    (10-ounce) can red enchilada sauce

  • 1 1/4

    cups water

  • 1 1/4

    cups Mexican blend cheese, shredded

  • 1/4

    cup green onions, thinly sliced

  • Sour cream, optional

Directions

Preheat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish. Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles. Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

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