Beef Taco Noodle Casserole

by

Description

Egg noodle casserole recipe with seasoned ground beef, Southwest vegetables, tomatoes and cheese.

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 ¼ cups water
  • 1 ¼ cups shredded Mexican blend cheese
  • ¼ cup thinly sliced green onions
  • 1 teaspoon Sour cream

Instructions

  1. Preheat oven to 400 degrees F. Spray 13×9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
  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
  3. undrained tomatoes
  4. enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
  5. 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
  6. if desired.

Prep Time: 15 mins

Total Time: 45 mins

Servings: 6

Leave a Comment