August 11, 2020
Beef Taco Noodle Casserole
Egg noodle casserole recipe with seasoned ground beef, Southwest vegetables, tomatoes and cheese
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15Minutes
Prep Time -
45Minutes
Total Time -
6Servings
Ingredients
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PAM® Original No-Stick Cooking Spray
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6 ounces dry extra wide egg noodles, uncooked
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1 pound ground chuck beef (80% lean)
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2 cups Birds Eye® C&W The Ultimate Southwest Blend
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
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1 can (10 oz each) red enchilada sauce
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1-1/4 cups water
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1-1/4 cups shredded Mexican blend cheese
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1/4 cup thinly sliced green onions
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Sour cream, optional
Nutrition Information
Beef Taco Noodle Casserole
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 201 mg | 20% |
| Carbohydrate | 33 g | 11% |
| Cholesterol | 92 mg | 31% |
| Total Fat | 19 g | 28% |
| Iron | 3 mg | 19% |
| Calories | 410 kcal | 21% |
| Sodium | 596 mg | 25% |
| Protein | 26 g | 52% |
| Saturated Fat | 8 g | 41% |
| Sugars | 5 g | 0 |
| Dietary Fiber | 4 g | 18% |
| Vitamin C | 18 mg | 30% |
| Vitamin A | 390 iu | 8% |
Directions
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Step one
Preheat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
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Step two
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.
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Step three
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.
Preparation images
Beef Taco Noodle Casserole
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