Beef Taco Noodle Bake
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Beef Taco Noodle Bake

1. PAM® Original No-Stick Cooking Spray -
2. Dry extra-wide egg noodles, uncooked - 6 ounces
3. Ground chuck beef (80% lean) - 1 pound
4. Frozen Southwest mixed vegetables (corn, black beans, red peppers) - 2 cups
5. Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained - 1 (10 ounce) can
6. Red enchilada sauce - 1 (10 ounce) can
7. Water - 1 ¼ cups
8. Shredded Mexican blend cheese - 1 ¼ cups
9. Thinly sliced green onions - ¼ cup
10. Sour cream - 1 teaspoon

How to cook deliciously - Beef Taco Noodle Bake

1. Stage

Preheat oven to 400 degrees F.

2. Stage

Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.

3. Stage

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.

4. Stage

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.