Taco Casserole with Noodles

Taco casserole with noodles - thus good!!! Egg noodles, taco meat, cheese, diced tomatoes and inexperienced chilies, store cheese soup and cream. everybody cleansed their plate and asked for seconds! Makes an excellent deep-freeze meal too!! LOVE this straightforward Mexican casserole!!!

INGREDIENTS:

• PAM® Original No-Stick change of state Spray
• 6 ounces dry further wide egg noodles, uncooked
• 1 pound ground chuck beef (80% lean)
• 2 cups Birds Eye® C&W the final word Southwest mix
• 1 will (10 oz each) Ro*Tel® Original Diced Tomatoes Chilies, undrained
• 1 will (10 oz each) red dish sauce
• 1-1/4 cups water
• 1-1/4 cups sliced Mexican mix cheese
• 1/4 cup thinly sliced inexperienced onions
• Sour cream, optional

DIRECTIONS:

STEP ONE: Preheat kitchen appliance to 400°F. Spray 13x9-inch glass baking dish with change of state spray. Place raw noodles in baking dish.

STEP TWO: Heat giant frypan over medium-high heat. Add beef; cook five to seven minutes or till broken and not pink. Drain. Add vegetables, untrained tomatoes, dish sauce and water to skillet; stir. arouse a boil. Pour mixture over noodles.

STEP THREE: Cover dish tightly with foil; bake quarter-hour. Stir; sprinkle with cheese and canopy with foil. Bake ten minutes a lot of or till noodles area unit tender. Sprinkle with inexperienced onions. Serve with cream, if desired.

Taco casserole with noodles is usually a family favorite. mix egg noodles with seasoned hamburger, vegetables, and cheese for this flavorsome dish.