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Beef Taco Noodle Bake
Beef Taco Noodle Bake
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Prep Time:
15 minutes
Total Time:
45 minutes
Savory Southwest beef and noodle casserole topped with cheese and vegetables.
Ingredients:
  • 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)
  • 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 (10 ounce) can red enchilada sauce
  • 1.25 cups water
  • 1.25 cups shredded Mexican blend cheese
  • 0.25 cup thinly sliced green onions
  • 1 teaspoon Sour cream
Instructions:
  • Heat your oven to 400°F.
  • Coat a 13x9-inch glass baking dish with cooking spray and layer uncooked noodles evenly in the dish.
  • Preheat a large skillet over medium-high heat. Cook the beef for 5 to 7 minutes until crumbled and no longer pink. Drain the excess fat. Stir in the vegetables, undrained tomatoes, enchilada sauce, and water. Bring to a boil then pour the mixture over the noodles.
  • Cover the dish snugly with foil and bake for 15 minutes. Stir the contents, then sprinkle with cheese and cover with foil again. Bake for an additional 10 minutes or until the noodles are tender. Garnish with green onions and serve with optional sour cream.

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