Southwestern Beef & Noodle Casserole
Created by BudgetCooker on January 24, 2016
- Servings: 6
- Prep Time: 20m
- Cook Time: 30m
- Recipe #22659
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray.
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Step 2: Place uncooked noodles in baking dish.
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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.
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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.
Nutritional Facts
- Serving Size: 1 (341.8 g)
- Calories 618.5
- Total Fat - 23.2 g
- Saturated Fat - 9.4 g
- Cholesterol - 103 mg
- Sodium - 611.1 mg
- Total Carbohydrate - 67.1 g
- Dietary Fiber - 2 g
- Sugars - 23.2 g
- Protein - 34.5 g
- Calcium - 322.4 mg
- Iron - 3.2 mg
- Vitamin C - 13.3 mg
- Thiamin - 0.2 mg