Taco Beef Noodle Casserole Recipe
on May 04, 2016, Updated Nov 05, 2021
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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.
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.
Other delicious beef recipes
Taco Beef Noodle Casserole Recipe
Inspired by Ready Set Eat
Ingredients
- 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
Instructions
- 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.
Notes
Substitute frozen or canned corn for the fresh pan-roasted corn, if desired.
Nutrition
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.
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Oh this is going on the dinner list for next week!! Can’t wait to try it!
Thanks so much, Heather!
Yum! I love a good casserole and the southwest taco flavors with noodles sound really yummy!
It’s a tasty dish, for sure! Thanks so much for stopping by Platter Talk.
This looks SO delicious and so simple to put together! Saving this to make for a easy weeknight dinner. Thank you! xo Tiffany http://www.parsnipsandpastries.com
It’s such a simple and tasty dish, Tiffany. I think you will love!
This is the kind of meal my family will love- it’s perfect for a chilly weeknight! I cannot wait to try it!
This is the perfect dinner for a busy week. My kids love the taco and pasta in one. This dinner is a winner.
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!
I love mixing up cuisines like this, it sounds wonderful!
I love amazingly tasty recipes that are easy and inexpensive! This would be a wonderful weeknight meal! Mmmmmm!
Interesting mix of tacos and noodles, and it looks mighty tasty too. Love a bit of spice
I love it, you’ve blended Taco Tuesday and Spaghetti Wednesday! There’d be no complaints in this house!
Exactly!