Beef Taco Noodle Bake
For the salad, take a mixing bowl add the peeled and sliced cucumber, radish, red onion and basil leaves, lightly toss.
Recipe Summary Beef Taco Noodle Bake
Egg noodle casserole recipe with seasoned ground beef, Southwest vegetables, tomatoes and cheese.Ingredients | Thai Beef Salad With Crispy NoodlesPAM® Original No-Stick Cooking Spray6 ounces dry extra-wide egg noodles, uncooked1 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, undrained1 (10 ounce) can red enchilada sauce1 ¼ cups water1 ¼ cups shredded Mexican blend cheese¼ cup thinly sliced green onions1 teaspoon Sour creamDirectionsPreheat oven to 400 degrees F.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.Info | Thai Beef Salad With Crispy Noodlesprep: 15 mins additional: 30 mins total: 45 mins Servings: 6 Yield: 6 servings
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