Taco Stroganoff ~ Add a kick to your favorite stroganoff loaded with Corn, Taco Meat and Pasta!
Fall is in the air and I’m tending to lean towards comfort food these days. The transition from grilling and cooking the least amount possible during the summer months is leaving. Although, if the hubby decides to volunteer
I now want pumpkin and apple treats. Yummy comfort dishes at suppertime and the couch and my sweats. Wait. The couch and my sweats part never left all summer long. Who am I kidding?
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I love my Hamburger Stroganoff recipe so when I saw this Taco Stroganoff concoction I knew it was going to have to go on my must try list.
I’m pleased to say if you are looking for a little zip to your stroganoff this one won’t disappoint! It comes to gather quick and easy (a must in my life!) and it will spice up your regular old rotation at supper!
- 1 small onion chopped
- 1 lb ground beef
- 1 1/4 oz envelope taco seasoning mix
- 1/2 c. water
- 14 .5 oz can corn, drained (use type with diced peppers)
- 8 oz package cream cheese (chive & onion flavor)
- 1 c. shredded cheddar cheese
- 8 oz egg noodles cooked and drained
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Cook onions and ground beef until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.
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Add cream cheese and cheddar; cook until it is heated through and cheese has melted.
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Serve over noodles or toss with noodles.
Looking for more Stroganoff Recipes?
Terri says
A dearly deceased friend & wonderful cook made something very similiar to this minus the taco seasoning. Its so easy & delicious!! She called it Plantation Supper
sarah says
Made this last night after seeing it on Pinterest and it was SO GOOD! My picky three year old even liked it!
Julie Evink says
So glad you enjoyed it Sarah!
Mary says
Julie: I love both Mexican-inspired foods and stroganoffs; can’t wait to try this. I plan to experiment a bit with the vegetable ingredient, substituting seasonal garden-fresh produce I have for the canned corn. I bet leftovers will be superb the following day for lunch.
Julie Evink says
That sounds like great options for this dish! Enjoy!
Tara says
Just tried your recipe this evening! Great meal and quick too. I omitted the water and used 1 can of original Rotel which gave it an extra little kick. Nicely done. Wonder if there is a substitute for the cream cheese? Thanks again for sharing!
Julie Evink says
Oh that sounds like a great addition! I’m not sure on the cream cheese substitution!
Carrie says
What is the quantity for the noodles? How many cups/ounces? Also, do you precook them or do they cook with the other ingredients?
Julie Evink says
The quantity is listed in the directions of the recipe. It will be 8 oz and then you prepare them according to the package directions.