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Taco Noodle Bake

This is another good mexican casserole for a busy weeknight.

Taco Noodle Bake

Yields: 8 servings

Ingredients:

1 (12oz) package medium egg noodles

1 lb ground beef

1 (1oz) package taco seasoning

2/3 cup water

1 (10oz) can Rotel diced tomatoes and green chiles, undrained

1 (10.75oz) can cheddar cheese soup

16 oz sour cream

2 cups shredded cheddar cheese

Instructions:

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.

Cook egg noodles according to package directions. Drain and set aside.

Cook ground beef in a large skillet until no longer pink. Drain fat. Add taco seasoning and water to skillet and cook for 5 minutes. Set aside.

In a large bowl, combine cooked taco meat, Rotel, cooked noodles, cheese soup, sour cream, and cheddar cheese. Mix until throughly combined.

Spread mixture into prepared pan. Bake for 25 to 30 minutes, until bubbly.

Catherine's
Cooking Tips

#1 

Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. 

#2

For best results when you're baking, leave butter and eggs at room temperature overnight.

 

#3

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.

 

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