Name: Beef Taco Noodle Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: No-stick cooking spray - 1 serving; Dry extra-wide egg noodles, uncooked - 6 ounces; Ground chuck beef (80% lean) - 1 pound; Frozen Southwest mixed vegetables (corn, black beans, red peppers) - 2 cups; Diced Tomatoes & Green Chilies, undrained - 1 (10 ounce) can; Red enchilada sauce - 1 (10 ounce) can; Water - 1 ¼ cups; Shredded Mexican blend cheese - 1 ¼ cups; Thinly sliced green onions - ¼ cup; Sour cream - 1 teaspoon

Ingredients for - Beef Taco Noodle Casserole

1. No-stick cooking spray 1 serving

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. 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 Casserole

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.

2 . 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.

3 . 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.