Egg noodles with beef, southwest vegetables, and taco seasoning

Beef Taco Noodle Casserole

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

Total Time45 mins
Yields6 Servings
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.

Ingredients

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)

Directions

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.

Beef Taco Noodle Casserole

Reviews

  1. I added taco seasoning and It was delicious. My husband had seconds and wanted thirds but was too full! It was a hit and I will be making it again.

  2. I never look for a recipe and ask my wife to prepare it. That’s just normally her thing. But in this case I’m glad I did. This is our new favorite dish.

    Enchilada sauce and sour cream- yum. We add taco seasoning mix on occasion. Makes huge servings. Holds very well refrigerated. Kids love it. Leftovers for days-or not 😀

  3. That looks absolutely delish! Im not much of a cooker, but I love 1 dish meals, so easy the ingredients.
    I’m going to give it a go haha. Thanks for posting this!

  4. If you add a package of dried taco seasoning and a small can of diced green chilies plus a small can of sliced black olives you will enhance the quality of this casserole immensely.

  5. I added a can of diced tomatoes but couldn’t find any Southwest vegetable blend. I only found a three color pepper and onion strips blend to which I added a can of rinsed black beans and frozen corn. This has to one of the best and easiest I come across in a long time. I noticed as I was stirring just before I added the cheese that the pasta appeared to be done so I think I might leave the foil off when I add the cheese next time.

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