Best Egg Noodle Mexican Casserole Recipes

OLE! MEXICAN NOODLE BAKE

Steps:

• SET oven rack in center position; PREHEAT oven to 350°F ; SPRAY a 13 x 9 baking dish with non-stick cooking spray and set aside; GET all ingredients needed for recipe and place in work station; OPEN ingredient containers and have ready for when needed; BRING 3 quarts salted water to a boil.
• BROWN 1 lb. lean ground beef in a skillet over medium heat.
• COOK one 12 ounce package extra-wide egg noodles in rapidly boiling salted water until just slightly al dente; DRAIN noodles well without rinsing; RETURN noodles into the same cooking pot without heat; GENTLY stir in the remaining CREAMY-CHEESY NOODLES ingredients (one 16 ounce container sour cream, one 16 ounce container small curd cottage cheese, one 7 ounce can diced green chilies, and 1 tablespoon chives or snipped green onion tops; MIX gently until thoroughly blended.
• DRAIN ground beef when browned; RETURN skillet over medium heat; DRAIN one (10 ounce) can Ro-Tel brand diced tomatoes and green chiles; STIR in Ro-Tel, one 6 ounce can sliced olives (reserve 12 slices for the GARNISH), and one (1 1/4 ounce) package taco seasoning mix (or prepare my Recipe #364778 as instructed); SIMMER for 10 minutes or until most liquid is absorbed; REMOVE from heat.
• ADD 1/3 of the CREAMY-CHEESY NOODLES mixture into the bottom of greased baking dish.
• SPREAD 1/3 of the SEASONED GROUND BEEF mixture evenly in baking dish over the CREAMY-CHEESY NOODLES.
• SPRINKLE 1/3 of the MEXICAN BLEND CHEESE evenly over the SEASONED GROUND BEEF mixture.
• REPEAT layers in the same order and portions until all ingredients are used, finishing with the remaining MEXICAN BLEND CHEESE.
• GARNISH casserole with chives or sliced green onion tops and remaining 12 black olive slices.
• BAKE uncovered for 25 minutes at 350 F; ALLOW casserole to cool and set for 5-7 minutes before cutting and serving; SERVE; SNAP your fingers and shout,"OLE!".

TACO NOODLE BAKE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Drain noodles; place in a greased 11x7-in. baking dish. Spread with beef mixture; sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes., Top with lettuce, tomatoes, olives and taco sauce. Garnish with sour cream.

THROW TOGETHER MEXICAN CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a skillet over medium heat, cook the ground beef until evenly brown; drain.
• In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
• Bake in the preheated oven for 1/2 hour, or until cooked through.

BEEF TACO NOODLE BAKE

Steps:

• Preheat oven to 400 degrees F.
• Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
• 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.
• 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.

MEXICAN PASTA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

BEEF TACO NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
• 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.
• 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.

MEXICAN EGG CASSEROLE

Steps:

• In a large bowl, combine the flour and baking powder.
• Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chillies, onions, hot pepper sauce, oregano, cilantro, salt and pepper.
• Pour into a greased 13x9x2-inch baking dish.
• Sprinkle with remaining Monterey Jack cheese.
• Bake uncovered at 400 degrees for 15 minutes.
• Reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted near the center comes out clean.
• Let stand for 5 minutes before cutting into squares.
• Serve with salsa if desired.

THROW TOGETHER MEXICAN CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• In a skillet over medium heat, cook the ground beef until evenly brown; drain.
• Cook the egg noodles according to package directions.
• In a 9x13 inch baking dish combine the beef, cooked noodles, corn, salsa, olives, beans, taco sauce, seasoning mix and tomato sauce.
• Bake in the preheated oven for 1/2 hour, or until cooked through.