mexi-noodle casserole/soup

Name: Mexi-Noodle Casserole/Soup
Yield: 4
Cuisine: American
Ingredients: 1/2 pound(s) lean ground beef; 1 teaspoon(s) taco seasoning mix - more to taste; 1/2 cup(s) uncooked elbow macaroni - use small shells or ditilani if desired; 1/2 teaspoon(s) minced garlic - more to taste; 1/2 cup(s) chopped fresh tomatoes; 1/4 cup(s) chopped yellow or white onion; 1/3 cup(s) chopped bell pepper - we like red and green combined; 3/4 cup(s) whole kernel corn - fresh is best but a drained crisp canned corn; 3/4 cup(s) chicken or beef broth; 1 can(s) 8-oz in size - tomato sauce; 1-2 tablespoon(s) diced green chilies - heat of your choice; 3/4 cup(s) shredded cheese - cheddar, jack, pepper jack or any combination; garnish - sour cream, chives, hot sauce

19 Pinches 3 Photos

Maggie M

In The Kitchen, OH

Updated on Jun 11, 2023

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.

Rate

prep time

cook time

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make mexi-noodle casserole/soup

Step 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.

Step 2

Preheat oven to 350. Spray an 8x8 baking dish then set aside.
Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes