Taco Casserole
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
682 kcal
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Course
Main Course
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Cuisine
American
Taco Casserole
Description
Taco Casserole brings together cooked egg noodles and seasoned ground beef mixed with a vibrant blend of diced tomatoes, green chilies, enchilada sauce, corn, and diced peppers. The mixture is topped with Mexican cheese and baked until cheese melts and the casserole is heated through. The dish features a rich combination of savory and mildly spicy flavors with a comforting, slightly saucy texture from the vegetable and sauce mixture combined with the noodles. Baking melds the ingredients and creates a gentle crust of melted cheese on top.
It can be served as a main dish for lunch or dinner, offering a substantial and flavorful meal. Sour cream added when serving contributes a cool contrast. Garnished with fresh green onions, it adds a fresh note. This casserole is flexible enough for variations with lean ground beef or chicken, and can be made ahead for convenient mealtime prep.
The recipe allows for easy make-ahead and freezing options, making it practical for batch cooking. Leftovers store well in the refrigerator for several days or can be frozen for up to three months. Baking times can be adjusted if baking from chilled or frozen states. Additional toppings like crushed tortilla chips or pepper jack cheese can alter the texture or spice level slightly. Using freshly grated cheese improves melt quality.
Ingredients
- 16 ounces egg noodles 1 bag, frozen
- 1 pound ground beef
- 1 ounces taco seasoning + water called for on packet, packet
- 10 ounces diced tomatoes drained, Rotel Original brand
- 10 ounces green chilies drained, Rotel Original brand
- 10 ounces Red Enchilada Sauce
- 15 ounces corn drained, canned corn
- 15 ounces diced pepper drained, canned corn
- 1 cup Mexican cheese shredded
- green onions for garnish
- sour cream for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 2 quart casserole dish with non-stick spray and set aside.
- Prepare frozen egg noodles according to package directions.
- Meanwhile in a large skillet cook beef over medium heat until no longer pink, drain grease. Add taco seasoning and prepare according to directions on packet.
- In a large bowl mix together Rotel, enchilada sauce, corn & diced peppers. Stir until combined. When the taco meat is done cooking add into mixture and stir.
- After the egg noodles are done cooking, drain and stir into taco mixture.
- Pour mixture into prepared casserole dish. Top with shredded cheese. Place in preheated oven and bake, uncovered, for 10-15 minutes or until heated through and cheese is melted.
- Remove from oven and cool 5 minutes. Garnish with green onions. Serve sour cream on the side for topping.
Notes
- This casserole can be made up to two days ahead, allowing for convenient meal prep.
- Leftovers keep well in the refrigerator for 3-4 days stored in an airtight container.
- It freezes for up to three months; thaw overnight in the refrigerator before reheating.
- Use 90% lean ground beef to reduce greasiness without sacrificing flavor.
- Freshly grated cheese melts better than pre-shredded varieties.
- Add crushed tortilla chips for a texture variation resembling tacos.
- Replace ground beef with diced chicken for a different protein option.
- If preparing ahead but not baking, let casserole sit at room temperature before baking at 350°F until warmed through and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Calories | 682kcal | 34% |
| Carbohydrates | 72g | 24% |
| Protein | 37g | 74% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 152mg | 51% |
| Sodium | 1251mg | 52% |
| Potassium | 612mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 9mg | 10% |
| Calcium | 312mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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