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 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (10 oz each) red enchilada sauce
1-1/4 cups water
1-1/4 cups shredded Mexican blend cheese
1/4 cup thinly sliced green onions
Sour cream, optional
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% |
Preheat oven to 400°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.
Beef Taco Noodle Casserole
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