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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.

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Rate this recipe 4.5/5 (13 Votes)


  • 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


Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

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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