Ingredients
6
6 servings
- •1 serving PAM® Original No-Stick Cooking Spray
- •6 ounces dry extra-wide egg noodles, uncooked
- •1 pound ground chuck beef (80% lean)
- •2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
- •1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- •1 (10 ounce) can red enchilada sauce
- •1.25 cups water
- •1.25 cups shredded Mexican blend cheese
- •0.25 cup thinly sliced green onions
- •1 teaspoon Sour cream
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
- Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce, and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
- Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.
Nutritional Facts
Per 6 servings
- Calories: 490
- Carbohydrate: 38g
- Fat: 25g
- Fiber: 6g
- Protein: 27g
- Sugar: 2g
Related Recipes
Beef Taco Noodle Bake
Noodles Mexicana
Zesty Taco Casserole
Taco Rice Casserole
Hamburger Casserole
Mexican-Style Chicken Taco Casserole
No Yolks Beef Noodle Casserole
Mexican Layered Casserole
Throw Together Mexican Casserole
Kelly's Enchiladas
Chili Casserole with Egg Noodles
