Beef Taco Noodle Casserole is always a family favorite. Combine egg noodles with seasoned ground beef, vegetables, and cheese for this flavorful dish.
Prep: 15 mins
Cook: 30 mins
Yields: 6 Servings
6 oz.Pennsylvania Dutch Extra Wide Egg Noodles, uncooked
1 lbground chuck beef (80% lean)
2 cupsfrozen Southwest vegetable mix (corn, black beans, red peppers)
10 oz.diced tomatoes and green chiles undrained (1 can)
10 oz.red enchilada sauce (1 can)
3/4 cupsshredded Mexican blend cheese
1/4 cupthinly sliced green onions
non-stick cooking spray
sour cream (optional)
1Preheat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
2Heat 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.
3Cover 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.