All your favorite flavors of tacos in a comforting casserole perfect for an easy dinner recipe!
- 16 oz bag Reames Frozen Egg Noodles
- 1 lb ground beef
- 1 oz packet taco seasoning + water called for on packet
- 10 oz Rotel Original Diced Tomatoes and Green Chilies drained
- 10 oz red enchilada sauce
- 15 oz canned orn & diced peppers
- 1 c. shredded Mexican cheese
- Green onions for garnish
- Sour Cream for topping
Spray a 2 quart casserole dish with non-stick spray and set aside.
Preheat oven to 350 degrees.
Prepare Reames frozen egg noodles according to package directions.
Meanwhile in a large skillet cook beef over medium heat until no longer pink, drain grease. Add taco seasoning and prepare according to directions on packet.
In a large bowl mix together Rotel, enchilada sauce, corn & diced peppers. Stir until combined. When the taco meat is done cooking add into mixture and stir.
After the egg noodles are done cooking, drain and stir into taco mixture.
Pour mixture into prepared casserole dish. Top with shredded cheese. Place in oven and bake, uncovered, for 10-15 minutes or until heated through and cheese is melted.
Remove from oven and cool 5 minutes. Garnish with green onions. Serve sour cream on the side for topping.
Calories: 682kcal | Carbohydrates: 72g | Protein: 37g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 152mg | Sodium: 1251mg | Potassium: 612mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1120IU | Vitamin C: 9mg | Calcium: 312mg | Iron: 4mg