Taco Noodle Casserole
This is not the most gourmet meal I have ever made, but it was easy to make after a long work day! Anyone that knows me knows that I love tacos so this recipe of course caught my interest when I came across it. These meal will feed your entire family, or in the case of Chris and I, a couple days worth of leftovers!
Ingredients:
6 ounces dry extra wide egg noodles, uncooked
1 pound ground chuck beef (I actually use ground turkey since it is less greasy/fatty)
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
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
Directions:
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.
Chris' rating: 3.5/5. But, I give it a 5/5 for a quick, weekday dinner!