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mexi-noodle casserole/soup

LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

This began as a soup recipe that we have been enjoying for quite a long time now. I had planned to make it for dinner but the Hubs said he didn't want soup. I already had the ingredients ready to go so I said well let's just make a casserole. Using the same ingredients but reducing the liquid gave me exactly what I needed. Then I topped it with some shredded cheese and ta daaaa - we have a new casserole! It's really delicious and we had it with a side of a little green salad tonight. When I make it as soup I use Fritos on the side - so tasty crunched up as a garnish.

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yield 4 serving(s)
method Stove Top

Ingredients For mexi-noodle casserole/soup

  • 1/2 lb
    lean ground beef
  • 1 tsp
    taco seasoning mix - more to taste
  • 1/2 c
    uncooked elbow macaroni - use small shells or ditilani if desired
  • 1/2 tsp
    minced garlic - more to taste
  • 1/2 c
    chopped fresh tomatoes
  • 1/4 c
    chopped yellow or white onion
  • 1/3 c
    chopped bell pepper - we like red and green combined
  • 3/4 c
    whole kernel corn - fresh is best but a drained crisp canned corn
  • 3/4 c
    chicken or beef broth
  • 1 can
    8-oz in size - tomato sauce
  • 1-2 Tbsp
    diced green chilies - heat of your choice
  • 3/4 c
    shredded cheese - cheddar, jack, pepper jack or any combination
  • garnish - sour cream, chives, hot sauce

How To Make mexi-noodle casserole/soup

  • 1
    NOTE: If you are making this as a soup simply double the liquid amounts - more if necessary - and don't put into the oven. Serve hot with some corn chips to crumble as a garnish.
  • 2
    Preheat oven to 350. Spray an 8x8 baking dish then set aside.
  • 3
    In a large pot, cook the ground beef until no longer pink. Stir in the taco seasoning mix and stir to combine. Do not drain.
  • 4
    Add remaining ingredients except for the shredded cheese and cook over low for 10 - 15 minutes or until the pasta and vegies are done. If necessary, add a small amount of broth or tomato sauce to keep some liquid in the pot. There should not be a lot of liquid when the time is up.
  • 5
    Place the mixture into prepared baking dish and sprinkle the top with the shredded cheese. Bake for about 10 minutes or until the cheese has melted. Serve hot in a bowl with a dollop of sour cream, a sprinkling of chives and hot or taco sauce if desired.
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