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Taco Noodle Casserole

Total Time

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

Makes

8 servings

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 Taco Noodle Casserole. —Judy Munger, Warren, Minnesota
Taco Noodle Casserole Recipe photo by Taste of Home

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 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

  1. Preheat oven to 350°. Cook noodles according to package directions.
  2. 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.
  3. Drain noodles; place in a greased 11x7-in. baking dish. Spread with beef mixture; sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes.
  4. Top with lettuce, tomatoes, olives and taco sauce. Garnish with sour cream.

Nutrition Facts

1 each: 402 calories, 23g fat (11g saturated fat), 119mg cholesterol, 906mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 30g protein.

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