BEEF TACO NOODLE CASSEROLE

Beef Taco Noodle Casserole image

Egg noodle casserole recipe with seasoned ground beef, Southwest vegetables, tomatoes and cheese.

Provided by Pam Cooking Spray

Categories Trusted Brands: Recipes and Tips

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 serving 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 ¼ cups water
1 ¼ cups shredded Mexican blend cheese
¼ cup thinly sliced green onions
1 teaspoon Sour cream

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.

Nutrition Facts : Calories 489.7 calories, Carbohydrate 38 g, Cholesterol 101.5 mg, Fat 25.1 g, Fiber 5.9 g, Protein 26.8 g, SaturatedFat 11.9 g, Sodium 519.7 mg, Sugar 2 g