How to Make Beef Taco Noodle Casserole - A Step-by-Step Guide

Beef Taco Noodle Casserole is a mouthwatering and comforting dish that combines the flavors of tacos with the heartiness of a comforting pasta bake. This recipe takes the classic taco ingredients and melds them with tender egg noodles, creating an irresistible casserole that is perfect for feeding a crowd or enjoying as a cozy weeknight meal.

With layers of seasoned ground beef, flavorful taco sauce, creamy cheese, and tender egg noodles, this casserole is a delicious twist on traditi...

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Ingredients

  • 1 serving 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 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

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 6

  • Preheat oven to 400 degrees F (200 degrees C). 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.
  • Nutrition

    490 cal.

    • Total Fat: 25g
    • Saturated Fat: 12g
    • Cholesterol: 102mg
    • Sodium: 520mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 6g
    • Total Sugars: 2g
    • Protein: 27g
    • Vitamin C: 4mg
    • Calcium: 33mg
    • Iron: 3mg
    • Potassium: 409mg