Beef Taco Noodle Casserole
Description
Discover how to make this delicious taco noodle casserole recipe by combining seasoned ground beef, Southwest vegetables, tomatoes, and cheese.
Ingredients
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1 serving PAM® Original No-Stick Cooking Spray
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6 ounces dry extra-wide egg noodles, uncooked
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1 pound ground chuck beef (80% lean)
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2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
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1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
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1 (10 ounce) can red enchilada sauce
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1 1/4 cups water
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1 1/4 cups shredded Mexican blend cheese
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1/4 cup thinly sliced green onions
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1 teaspoon Sour cream
Directions
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.
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.
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.