Taco Noodle Casserole

Taco Noodle Casserole Recipe

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Sandra Skelton


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.

☆☆☆☆☆ 0 votes
15 Min
25 Min


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6 0z. bag(s)
wide egg noodles
1 lb
ground beef
2 c
frozen southwest blend mixed vegetables
1 can(s)
rotel tomatoes with chiles
1 can(s)
red enchilada sauce
1 1/4 c
1 1/4 c
shredded cheese
1/4 c
thinly sliced green onions
sour cream (optional)

How to Make Taco Noodle Casserole


  • 1Preheat oven to 400 degrees. Spray a 9 x 13 inch pan with cooking spray. Pour in uncooked noodles and spread evenly.
  • 2Heat a large skillet over medium-high heat and add ground beef, cooking and breaking up until no longer pink.
  • 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.
  • 4Cover the pan tightly with aluminum foil and bake for 15 minutes.
  • 5Remove foil. Stir well and sprinkle on the shredded cheese. Re-cover and bake an additional 10 minutes or until noodles are tender.
  • 6Sprinkle with sliced green onions and serve with sour cream, if desired. That's it. Easy, quick and delicious!

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About Taco Noodle Casserole

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Southwestern
Other Tag: Quick & Easy

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