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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

  • 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

2 of 2

Taco Noodle Bake (continued)

Directions (continued)

  • 10 minutes.
  • Top with lettuce, tomatoes, olives and taco sauce. Garnish with sour
  • cream. Yield: 8 servings.