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xBeef Taco Noodle Casserole Recipe

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This recipe for xBeef Taco Noodle Casserole is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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*TelŪ 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
Directions:
Directions:
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.

(new)
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
410 calories per serving

 

 

 

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