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Beef Taco Noodle Casserole | Daily Dine

Beef Taco Noodle Casserole

Discover how to make this delicious taco noodle casserole recipe by combining seasoned ground beef, Southwest vegetables, tomatoes, and cheese.

dinnertex-mex

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6

Nutritional Information

Calories:490 kcal

Carbohydrate:38 g

Cholesterol:102 mg

Fat:25 g

Dietary Fiber:6 g

Protein:27 g

Saturated Fat:12 g

Sodium:520 mg

Sugar:2 g

Unsaturated Fat:0 g

Ingredients

1 serving PAM® Original No-Stick 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 Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

1 10 ounce can red enchilada sauce

1.25 cups water

1.25 cups shredded Mexican blend cheese

0.25 cup thinly sliced green onions

1 teaspoon Sour cream

Instructions

Step 1
Preheat oven to 400 degrees F (200 degrees C). Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
Step 2
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.
Step 3
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.