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Southwest Beef Taco Noodle Casserole with Cheese and Veggies

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Tex-Mex
Southwest Beef Taco Noodle Casserole with Cheese and Veggies
Ingredients
  • 1 serving PAM® Original No-Stick Cooking Spray
  • 6 ounces dry extra-wide egg noodles, uncooked
  • 1 pound ground chuck beef (80% lean)
  • 2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
  • 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 (10 ounce) can red enchilada sauce
  • 1 1/4 cups water
  • 1 1/4 cups shredded Mexican blend cheese
  • 1/4 cup thinly sliced green onions
  • 1 teaspoon Sour cream
Instructions
1
Preheat your oven to the highest temperature setting, which is 400 degrees F (200 degrees C).
2
Next, take a 13x9-inch glass baking dish and spray it with non-stick cooking spray to prevent the noodles from sticking.
3
Now, place an entire box of uncooked noodles into the prepared baking dish.
4
In a large skillet, heat it over an elevated heat level, which is medium-high.
5
Then, add raw beef to the skillet and cook for 5 to 7 minutes or until it breaks apart completely and is no longer pink.
6
Drain the excess liquid from the cooked beef.
7
Add a variety of vegetables, undrained canned tomatoes, enchilada sauce, and water to the skillet; stir everything together.
8
Bring the mixture to a rolling boil.
9
Then, pour the hot vegetable mixture over the noodles in the baking dish.
10
Cover the dish with a tight-fitting lid; bake it in the oven for 15 minutes.
11
Stir the noodles gently and sprinkle shredded cheese over them; cover with foil again.
12
Bake for an additional 10 minutes, or until the noodles are tender.
13
Finally, sprinkle chopped green onions on top of the dish; serve with a side of sour cream if you prefer.