Discover how to make this delicious taco noodle casserole recipe by combining seasoned ground beef, Southwest vegetables, tomatoes, and cheese.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
490 Calories
Recipe Instructions
Step 1
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 2
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 3
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.
Ingredients
1 (10 ounce) can red enchilada sauce
1 teaspoon sour cream
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
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)
