taco noodle casserole
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This is a quick, easy and complete meal. I have used it when I needed to take a meal to a shut-in, for church pot lucks and at home with family. When I have a crowd to serve at home, it's easy to make more by simply doubling up on ingredients and using two pans. I hope you enjoy it.
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yield
8 serving(s)
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For taco noodle casserole
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6 0z. bagwide egg noodles
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1 lbground beef
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2 cfrozen southwest blend mixed vegetables
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1 canrotel tomatoes with chiles
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1 canred enchilada sauce
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1 1/4 cwater
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1 1/4 cshredded cheese
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1/4 cthinly sliced green onions
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sour cream (optional)
How To Make taco noodle casserole
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1Preheat oven to 400 degrees. Spray a 9 x 13 inch pan with cooking spray. Pour in uncooked noodles and spread evenly.
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2Heat a large skillet over medium-high heat and add ground beef, cooking and breaking up until no longer pink.
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3Add all other ingredients and mix, bring to a boil. Pour mixture over noodles in the pan. I use a small can of Old El Paso brand enchilada sauce and one family size S & W brand package of the frozen vegetables. Do not stir.
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4Cover the pan tightly with aluminum foil and bake for 15 minutes.
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5Remove foil. Stir well and sprinkle on the shredded cheese. Re-cover and bake an additional 10 minutes or until noodles are tender.
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6Sprinkle with sliced green onions and serve with sour cream, if desired. That's it. Easy, quick and delicious!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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