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


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)


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!

About Taco Noodle Casserole

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