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BEEF TACO NOODLE CASSEROLE

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 6 ounces dry extra wide egg noodles, uncooked
  • 1 80% lean pound ground chuck beef
  • 2 corn, black beans, red peppers cups frozen Southwest mixed vegetables
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (10 oz each) red enchilada sauce
  • 1-1/4 cups water
  • 1-1/4 cups shredded Mexican blend cheese
  • 1/4 cup thinly sliced green onions
  • Sour cream, optional
DIRECTIONS

Preheat oven to 400°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.