Beef Taco Noodle Bake

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

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 474 Calories

Ingredients

• 1 ¼ cups water
• 1 (10 ounce) can red enchilada sauce
• 1 teaspoon sour cream
• 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 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 ¼ cups shredded Mexican blend cheese
• ¼ cup thinly sliced green onions
• PAM® Original No-Stick Cooking Spray

Recipe Instructions

Step 1

Preheat oven to 400 degrees F.

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.

Step 4

Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.