Taco Beef Noodle Casserole Recipe

5 from 6 votes

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casserole on a red and white towel

Taco Beef Noodle Casserole Recipe – Whether it’s cinco de mayo or just an ordinary weeknight dinner, this fast and easy Taco Beef Noodle Casserole Recipe will please the whole family for just a couple of dollars per serving. 

close up of the taco casserole

Taco Beef Noodle Casserole

This Taco Beef Noodle Casserole Recipe from Platter Talk is full of southwest flavors. Fresh pan-roasted sweet corn, black beans, and mild diced green chili peppers are all highlights of this south of the border dinner entrée that can be enjoyed on either side of border.

taco casserole with a glass of water



Other delicious beef recipes

Taco Beef Noodle Casserole Recipe

5 from 6 votes
Inspired by Ready Set Eat
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Yield: 6 servings


  • 6 ounces dry extra wide egg noodles, uncooked
  • 1 pound ground chuck beef
  • 2 ears sweet corn, corn sliced off
  • 1 15 oz can low-sodium black beans, drained
  • 1 4 oz can mild diced green chili peppers
  • 1 can, 10 oz Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can, 10 oz red enchilada sauce
  • 1-1/4 cups water
  • 1-1/4 cups shredded Mexican blend cheese
  • 1/4 cup thinly sliced green onions
  • 1 small handful cilantro leaves, coarse chop
  • Sour cream, optional


  • Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray. Place uncooked noodles in baking dish.
  • Place oil in large skillet and heat to medium-high. Add corn, and pan-roast for 4-5 minutes until the kernels start to turn brown. Remove corn from skillet and set aside.
  • Using the same skillet, heat over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add corn, beans, chili peppers, 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.


Substitute frozen or canned corn for the fresh pan-roasted corn, if desired.


Calories: 467kcal, Carbohydrates: 45g, Protein: 26g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 86mg, Sodium: 196mg, Potassium: 672mg, Fiber: 9g, Sugar: 3g, Vitamin A: 246IU, Vitamin C: 11mg, Calcium: 95mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree
Cuisine: Mexican
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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Recipe Rating

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  1. 5 stars
    This is the kind of meal my family will love- it’s perfect for a chilly weeknight! I cannot wait to try it!

  2. 5 stars
    This is the perfect dinner for a busy week. My kids love the taco and pasta in one. This dinner is a winner.

  3. My daughter would so love this Taco Beef Noodle Casserole Recipe! Thanks so much for it – I am loving those extra wide noodles you used – this would be perfect the next time my daughter brings her friends home!

  4. 5 stars
    I love amazingly tasty recipes that are easy and inexpensive! This would be a wonderful weeknight meal! Mmmmmm!

  5. 5 stars
    Interesting mix of tacos and noodles, and it looks mighty tasty too. Love a bit of spice

  6. I love it, you’ve blended Taco Tuesday and Spaghetti Wednesday! There’d be no complaints in this house!