Beef Taco Noodle Casserole
Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
6 ounces dry extra wide egg noodles, uncooked
1 pound ground chuck beef (80% lean)
2 cups Southwest vegetable blend
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (10 oz each) red enchilada sauce
1-1/4 cups water
1-1/4 cups shredded Mexican blend cheese
1/4 cup thinly sliced green onions
Sour cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 192 mg | 19% |
Carbohydrate | 33 g | 11% |
Cholesterol | 91 mg | 30% |
Total Fat | 18 g | 28% |
Iron | 3 mg | 19% |
Calories | 407 kcal | 20% |
Sodium | 530 mg | 22% |
Protein | 26 g | 52% |
Saturated Fat | 8 g | 38% |
Sugars | 5 g | 0 |
Vitamin C | 18 mg | 30% |
Preheat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. 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.
Beef Taco Noodle Casserole