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.
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.
Yield: serves 8
Taco Noodle Bake
prep time: 10 MINScook time: 25 MINStotal time: 35 mins
1 (12-oz) package medium egg noodles
1 lb ground beef
1 (1-oz) package taco seasoning
2/3 cup water
1 (10-oz) 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 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 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 uncovered for 25 to 30 minutes, until bubbly.