Beef Taco Noodle Casserole recipe
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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
Nutrition Info
- 489.7 caloriescarbohydrate: 38 gcholesterol: 101.5 mgfat: 25.1 gfiber: 5.9 gprotein: 26.8 gsaturatedFat: 11.9 gservingSize: -sodium: 519.7 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Beef Taco Noodle Casserole
Directions
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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.