Hearty Beef Taco Casserole 1

Hearty Beef Taco Casserole

Give your next beef taco dinner a new twist by making a hearty one-dish casserole. Of course there are thousands of noodle casserole recipes, but this one has a new slant–tasty south of the border flair.

Beef Taco Noodle Casserole
Serves 6
Egg noodle casserole recipe with seasoned ground beef, Southwest vegetables, tomatoes and cheese
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Prep Time
15 min
Prep Time
15 min
  1. PAM® Original No-Stick Cooking Spray
  2. 6 ounces dry extra wide egg noodles, uncooked
  3. 1 pound ground chuck beef (80% lean)
  4. 2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
  5. 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  6. 1 can (10 oz each) red enchilada sauce
  7. 1-1/4 cups water
  8. 1-1/4 cups shredded Mexican blend cheese
  9. 1/4 cup thinly sliced green onions
  10. Sour cream, optional
  1. Preheat oven to 400°F. 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.
  1. You can add taco seasoning while cooking the beef and you can substitute chopped or diced canned tomatoes for Ro*Tel® tomatoes.
Adapted from Ready Set Eat
Adapted from Ready Set Eat
A Mother's Daughter http://www.amothersdaughter.com/
Hearty Beef Taco Casserole 2





Image credit: ReadySetEat.com


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