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!!!
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Pin This RecipeI 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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Taco Noodle Bake
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 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:
Steph
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Made this tonight. It was a huge hit! I only used 8 oz of sour cream and added corn as well as black beans. Then added crushed tortilla chips to the top when it was almost done. Absolutely delicious! ♥️
I put crushed tortilla chips on top
It was delicious. Added black beans to mine.
Will be making this Tues for taco Tuesday. Only thing I will change is I will use salsa or use regular/petite diced tomatoes
This is so good I added green and red peppers to mine
I made this for my parents to put in their freezer while my Dad was down with a broken hip…they loved it!
Finally made this last night…
Wish I hadn’t waited so long !
Loved it !
Will be making this again and again!
I didn’t change a thing and it came out perfect !
This was a big hit in my house tonight! I made a few adjustments based on what I had on hand like leftover taco meat, black beans and whole grain noodles. Also blended the Rotel tomatoes in the blender cuz hubby doesn’t like chunky haha. Then reduced sour cream to one cup and added crushed tortilla chips on top. We will definitely make again. Already thinking of versions using ground turkey or shredded chicken instead of beef.
Wanted to update that we are still living this recipe and putting different spins on it. Made it last night with chicken chorizo. I used mild salsa pureed in blender cuz you know chunks lol. Thank you again for a great recipe we love!
This is in my oven right now! It smells heavenly.
I like the recipe, but I found it amounted to too much sauce in comparison to the amount of noodles. I reduced the sour cream to 1 cup and I sautéed onions and peppers to add in.
Made this for dinner tonight! It was a huge hit even with my boys who are anti pasta. They are weird and dont even like spaghetti. This though, they ate and ate. My 5 year old daughter gobbled it up saying this is just sooooo good!!! My 10 year old son after his second helping said I wish I wasn't full cuz I want more! My husband also loved it and suggested next time and there will be a next time he said, to crush up some corn chips or doritos on top. My 10 year old said I should add some black beans to it. Yes. This is a keeper.
We ate this tonight. It froze really well, thawed easily in the fridge overnight and my kids loved it. Great recipe ☺️
So glad it was a hit!!
oops, disregard idiot question! i see it now…. thanks!
hello, you say to combine all ingredients, along with "cheddar cheese", how much??
It is listed above – the last ingredient. 2 cups. ??
Looks delicious! What sides would go well with a helping of this casserole? I'm drawing a blank!
We usually eat some Southwestern Black Beans. I also have a Southwestern Green Bean casserole on the site.
Making tonight! Yum can't wait!
Enjoy!
This looks totally yummy! Dinner tonight! BTW, you wrote "When you are ready to bake the casserole, put it in the freezer the night before to thaw…" but I think you meant "put it in the fridge…" 😀
Thanks for another great recipe!
Fixed it – Thank you!!
Hope you enjoy the casserole!