This Taco Noodle Bake has a can of Rotel diced tomatoes and green chiles. I used original and it had a small kick to it. If you are worried about the heat, make sure to use a can of Mild Rotel or just a can of plain diced tomatoes.
This casserole can be made ahead of time and frozen for later. If you want to freeze it, assemble the casserole, cover with foil and pop in the freeze unbaked. When you are ready to bake the casserole, put it in the refrigerator the night before to thaw and bake uncovered according to the directions.
- 1 (12oz) package medium egg noodles
- 1 lb ground beef
- 1 (1oz) package taco seasoning
- 2/3 cup water
- 1 (10oz) can Rotel diced tomatoes and green chiles, undrained
- 1 (10.75oz) can cheddar cheese soup
- 16 oz sour cream
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
Cook egg noodles according to package directions. Drain and set aside.
Cook ground beef in a large skillet until no longer pink. Drain fat. Add taco seasoning and water to skillet and cook for 5 minutes. Set aside.
In a large bowl, combine cooked taco meat, Rotel, cooked noodles, cheese soup, sour cream, and cheddar cheese. Mix until throughly combined.
Spread mixture into prepared pan.
Bake for 25 to 30 minutes, until bubbly.