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!!!
1(10-oz)can Rotel diced tomatoes and green chiliesundrained
1(10.75-oz)can cheddar cheese soup
1(16-oz)container sour cream
2cupsshredded cheddar cheese
Preheat oven to 350ºF. 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 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.
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.