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Beef Taco Noodle Casserole

Yields6 ServingsTotal Time45 mins

Beef Taco Noodle Casserole is always a family favorite.  Combine egg noodles with seasoned ground beef,  vegetables, and cheese for this flavorful dish. 

Egg noodles with beef, southwest vegetables, and taco seasoning

Ingredients
 6 Mueller's Extra Wide Egg Noodles, uncooked
 1 lb ground chuck beef (80% lean)
 2 frozen Southwest vegetable mix (corn, black beans, red peppers)
 10 diced tomatoes and green chiles undrained (1 can)
 10 red enchilada sauce (1 can)
 0.75 water
 0.75 shredded Mexican blend cheese
 0.25 cup thinly sliced green onions
 non-stick cooking spray
 sour cream (optional)
Cooking Directions
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.

Nutrition Facts

0 servings

Serving size

6 Servings