Beef Taco Noodle Casserole

  • 10 Feb - 16 Feb, 2018
  • Mag The Weekly
  • Cookery


· 6 oz. wide egg noodles, uncooked

· 1lb. ground chuck beef (80% lean)

· 2 cups frozen Southwest vegetable mix (corn, black beans, red peppers)

· 1x10oz. can of diced tomatoes and green chillies undrained

· 1x10oz. red enchilada sauce

· ¾ cups water

· ¾ cups Mexican blend of cheese, shredded

· ¼ cup green onions, thinly sliced

· non-stick cooking spray

· Sour cream (optional)


Preheat oven to 200°C. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in the dish. Heat large skillet over medium-high heat; add beef and cook for five to seven minutes or until crumbled and no longer pink, then drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles. Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.