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Taco Noodle Bake

 Taco Noodle Bake
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
8 ServingsPrep: 20 min. Bake: 10 min. + standing

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

  • Preheat oven to 350°. Cook noodles according to package
  • directions.
  • Meanwhile, in a large skillet, cook beef over medium heat until no
  • longer pink; drain. Stir in tomato sauce, water, green chilies, taco
  • seasoning, onion powder, chili powder and garlic powder. Bring to a
  • boil. Reduce heat; simmer, uncovered, 5 minutes.
  • Drain noodles; place in a greased 11x7-in. baking dish. Spread with

2 of 2

Taco Noodle Bake (continued)

Directions (continued)

  • beef mixture; sprinkle with cheese. Bake, uncovered, 10-15 minutes
  • or until cheese is melted. Let stand 10 minutes.
  • Top with lettuce, tomatoes, olives and taco sauce. Garnish with sour
  • cream. Yield: 8 servings.