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Taco Noodle Bake Recipe

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I got creative while we were housebound during a snowstorm one winter and used ingredients I had on hand to come up with this hearty casserole.—Judy Munger, Warren, Minnesota

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Taco Noodle Bake Recipe

Prep: 20 min. Bake: 10 min. + standing

Yield: 8 Servings

20 10 30

Ingredients

2 cups uncooked wide egg noodles
2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup water
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese
2 cups shredded lettuce
1 cup diced fresh tomatoes
1/3 cup sliced ripe olives, drained
1/2 cup taco sauce
1/2 cup sour cream

Directions

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Drain noodles; place in a greased 11-in. x 7-in. baking dish. Spread with beef mixture; sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Let stand for 10 minutes.
Top with lettuce, tomatoes, olives and taco sauce. Garnish with sour cream. Yield: 8 servings.

Originally published as Taco Noodle Dish in Potluck 2009 , p55

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