Beef Taco Noodle Casserole

Egg noodle casserole recipe next seasoned field beef, Southwest vegetables, tomatoes and cheese.

The ingredient of Beef Taco Noodle Casserole

1. 1 serving PAMu00ae indigenous native No-Stick Cooking Spray
2. 6 ounces dry extra-wide egg noodles, uncooked
3. 1 pound arena chuck beef (80% lean)
4. 2 cups frozen Southwest contaminated vegetables (corn, black beans, red peppers)
5. 1 (10 ounce) can Ro*Telu00ae indigenous native Diced Tomatoes & Green Chilies, undrained
6. 1 (10 ounce) can red enchilada sauce
7. 1u2009u00bc cups water
8. 1u2009u00bc cups shredded Mexican fusion cheese
9. u00bc cup thinly sliced green onions
10. 1 teaspoon critical cream

The instruction how to make Beef Taco Noodle Casserole

1. Preheat oven to 400 degrees F. Spray 13x9-inch glass baking dish when cooking spray. Place uncooked noodles in baking dish.
2. Heat large skillet exceeding medium-high heat. amass beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. amass vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour fusion greater than noodles.
3. Cover dish tightly later foil; bake 15 minutes. Stir; sprinkle taking into consideration cheese and cover past foil. Bake 10 minutes more or until noodles are tender. Sprinkle considering green onions. promote in the same way as prickly cream, if desired.

Nutritions of Beef Taco Noodle Casserole

calories: 489.7 calories
carbohydrateContent: 38 g
cholesterolContent: 101.5 mg
fatContent: 25.1 g
fiberContent: 5.9 g
proteinContent: 26.8 g
saturatedFatContent: 11.9 g
servingSize:
sodiumContent: 519.7 mg
sugarContent: 2 g
transFatContent:
unsaturatedFatContent: