Taco Noodle Bake

Taco Noodle Bake – SO good!!! Egg noodles, taco meat, cheese, diced tomatoes and green chiles, cheddar cheese soup, and sour cream. Everyone cleaned their plate and asked for seconds! Makes a great freezer meal too!! LOVE this easy Mexican casserole!!!

I love Mexican food and this Taco Noodle Bake is one of my new favorites! Egg noodles, taco meat, cheese, diced tomatoes and green chiles, cheddar cheese soup and sour cream – SO good!!! I could not stop eating this casserole! I absolutely loved all the flavors.

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.

You can make this casserole ahead of time and refrigerate or freeze it for later. If you want to freeze it, assemble the casserole, cover with foil and pop in the freeze unbaked. To bake the casserole after freezing, put it in the refrigerator the night before to thaw and bake uncovered according to the directions.

This casserole is a fun change to taco night. We’ve made this several times and just love it. Feel free to top the casserole with your favorite taco toppings – sour cream, guacamole, salsa, lettuce, tomatoes. Anything goes!

We like to serve the casserole with some black beans, green beans, or a salad. Here are a few of our favorite side dish recipes from the blog that go great with the taco casserole:

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Mexican Chopped Salad

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Southwestern Black Beans (4-Ingredients)

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Superior Grill Salsa

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Recipe Print Recipe

Taco Noodle Bake

Author: Plain Chicken

Yield: 8 people

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Taco Noodle Bake – SO good!!! Egg noodles, taco meat, cheese, diced tomatoes and green chiles, cheddar cheese soup and sour cream. Everyone cleaned their plate and asked for seconds! Makes a great freezer meal too!! LOVE this easy Mexican casserole!!!

Equipment:

• 6-quart saucepot
• Mixing Bowls
• 12-inch Non-Stick Skillet
• Meat Masher Tool
• Rotary Cheese Grater
• 9×13-inch Baking Dish

Ingredients:

• 1 (12-oz) package medium egg noodles
• 1 lb ground beef
• 1 (1-oz) package taco seasoning
• ⅔ cup water
• 1 (10-oz) can Rotel diced tomatoes and green chilies undrained
• 1 (10.5-oz) can condensed cheddar cheese soup
• 1 (16-oz) container sour cream
• 2 cups shredded cheddar cheese

Instructions:

• Preheat oven to 350ºF. Lightly spray a 9×13-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 the 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 thoroughly combined.
• Spread mixture into prepared pan.
• Bake uncovered for 25 to 30 minutes, until bubbly.

Notes:

Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/

Can assemble casserole and refrigerate or freeze unbaked for later.

You may need to add a few minutes to the cooking time if baking straight from the refrigerator.

To bake after freezing, thaw completely and bake as directed above.

Can substitute ground turkey for ground beef.

Can use low-fat sour cream.

Plain Chicken

https://www.plainchicken.com/taco-noodle-bake/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph