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Southwestern Beef & Noodle Casserole

Here's how you make Southwestern Beef & Noodle Casserole
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  • Servings: 6
  • Prep: 20m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 6 ounces dry extra wide egg noodles
  • 1 pound ground beef
  • 1 jalapeno pepper (seeded and cut into rings or fine diced)
  • 1 packet (1 ounce) taco seasoning mix (Old El Paso)
  • 1 package (12 ounce) frozen mixed vegetables (thawed, USE Birds Eye Southwest Vegetable Mix with corn, black beans, mild poblano chilies, red peppers and roasted onions)
  • 1 can (10 ounce) diced tomatoes (undrained, USE RoTel Original Diced Tomatoes & Green Chilies, undrained)
  • 1 can (10 ounce) red enchilada sauce
  • 1 1/4 cups water (or beef broth)
  • 1 1/2 cups shredded cheese (Mexican blend cheese)
  • Green onions, chopped
  • Sour cream, optional
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray.

  • Step 2: Place uncooked noodles in baking dish.

  • Step 3: Heat large skillet over medium-high heat. Add beef and jalapeno pepper; cook until browned. Drain. Add taco seasoning mix, vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil, reduce the heat and simmer about 10 minutes. Pour mixture over noodles.

  • Step 4: Cover dish tightly with foil; bake 15 minutes. Remove from the oven, Stir; sprinkle with cheese and cover with foil. Bake 20 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

We hope you enjoy this recipe!

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