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white plate with taco casserole on it topped with sour cream
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5 from 11 votes

Taco Casserole

All your favorite flavors of tacos in a comforting casserole perfect for an easy dinner recipe!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 682kcal
Author: Julie Evink

Ingredients

  • 16 oz Reames Frozen Egg Noodles (1 bag)
  • 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 corn & diced peppers drained
  • 1 c. shredded Mexican cheese
  • Green onions for garnish
  • Sour Cream for topping

Instructions

  • Preheat oven to 350 degrees F. Spray a 2 quart casserole dish with non-stick spray and set aside.
  • 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.

Notes

EXPERT TIPS
  • Use a leaner ground beef like 90% lean. This has plenty of flavor but won’t make your casserole overly greasy.
  • Grab a block of cheese and grate it yourself. It melts better!
  • Add crushed tortilla chips if you want it to be more like tacos.
  • Kick it up a notch by using pepper jack cheese.
  • Use diced chicken instead of ground beef for a different twist.
MAKE AHEAD FRIENDLY!
This easy casserole can be made up to 2 days ahead of time.
  • Prepare casserole as stated in recipe, but stop before baking.
  • Let it cool, then cover the casserole dish and place in the refrigerator.
  • When you are ready to use it take it out of the refrigerator and let it sit at room temperature while you preheat the oven.
  • Bake, uncovered, at 350 degrees F for 20-25 minutes or until warmed through and bubbly.
  • Let sit for 5 minutes, top and serve.
EASY FREEZER RECIPE!
  • Prepare casserole, but do not bake it.
  • Let it cool, then cover the casserole dish and place in the freezer.
  • It can be stored for up to 3 months in the freezer.
  • When ready to use the casserole let it defrost in the refrigerator overnight.
  • When you are ready to prepare it take it out of the refrigerator and let it sit at room temperature while you preheat the oven.
  • Bake, uncovered, at 350 degrees F for 20-25 minutes or until warmed through and bubbly.
  • Let sit for 5 minutes, top and serve.
HOW TO STORE LEFTOVERS
Refrigerator – Let any leftovers completely cool then place in an airtight container and store in the refrigerator. Leftover casserole will last in the refrigerator for 3-4 days.
Freezer – Let casserole cool completely then you can freezer it in one container or place in individual containers and freeze. Let thaw in refrigerator overnight when ready to use.

Nutrition

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