Ingredients
- PAM® Original No-Stick Cooking Spray
- 6 ounces dry extra-wide egg noodles, uncooked
- 1 pound ground chuck beef (80% lean)
- 2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
- 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 1 (10 ounce) can red enchilada sauce
- 1 ¼ cups water
- 1 ¼ cups shredded Mexican blend cheese
- ¼ cup thinly sliced green onions
- 1 teaspoon Sour cream
What Makes This Recipe Unique
Better Cooking Tips
- Use a good quality taco seasoning or make your own for a fresher taste.
- Avoid overcooking the noodles; cook them just until al dente since they will bake further in the oven.
Step 1
Lightly heat your oven to 400 degrees F. Lightly spray a 13x9-inch glass baking dish with cooking spray, then spread the uncooked noodles evenly in the dish.
Step 2
Warm up a large skillet over medium-high heat and cook the ground beef for about 5 to 7 minutes, breaking it up as it cooks until it’s no longer pink. Drain any excess fat. Add the vegetables, undrained tomatoes, enchilada sauce, and water to the skillet. Give everything a good stir and bring the mixture to a boil.
Step 3
Pour this beef and veggie sauce over the noodles in the baking dish. Cover the dish tightly with foil and pop it in the oven for 15 minutes. After that, give everything a good stir, sprinkle the cheese on top, then cover it again with foil and bake for another 10 minutes or until the noodles are tender.
Step 4
When it’s done, sprinkle with chopped green onions and serve with sour cream if you like. Enjoy!
