Taco Noodle Casserole
Taco Noodle Casserole is a fun, crowd-pleasing twist on taco night. With seasoned ground beef, bold spices, and cheesy goodness, this casserole transforms everything you love about tacos into a warm, comforting baked dish. It's perfect for busy weeknights, potlucks, and festive Tex-Mex celebrations.
Equipment
- Large saucepan for cooking the noodles
- Large nonstick skillet
- colander
- Cooking spoon
- 1 ½ to 2 quart baking dish
- Nonstick spray
Ingredients
- 2 cups (4 ounces, 113 grams) uncooked dry wide egg noodles
- 1 pound (16 ounces, 454 grams) ground beef (See Tip 1)
- ½ teaspoon baking soda mixed with 1 tablespoon water
- 1 (1 ounce) packet Taco seasoning (See Tip 2)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 10 ounce can Rotel Original Diced Tomatoes and Chopped Green Chiles, undrained
- ½ cup (4.4 ounces, 125 grams) Salsa (See Tip 3)
- ½ cup (4 ounces, 113 grams) water
- 6 ounces (170 grams) Velveeta Original, cubed
- 1 cup (4 ounces) shredded extra-sharp cheddar cheese
- Optional toppings: crushed tortilla chips, shredded lettuce, diced tomatoes, sliced green onion tops, sliced jalapeños (See Tip 4)
Instructions
- Preheat the oven to 350°F. Spray a 1 ½ to 2-quart oven-safe baking dish with nonstick spray. Set aside. (See Tip 5)
- Cook the egg noodles in boiling water according to package directions until al dente, about 7 minutes. Drain well and set aside.
- Combine the ground beef with 1 tablespoon of water mixed with ½ teaspoon of baking soda. Mix gently and let stand for 15 minutes.
- Cook and crumble the ground beef in a large skillet over medium heat until well browned, about 7 to 8 minutes. Transfer the ground beef to a colander and rinse briefly with hot water to wash away excess grease. Then rinse lightly with cold water to cool it enough to handle. Drain well.
- Once the ground beef has cooled, rub it between your palms in the skillet to break it into small, evenly sized crumbles.
- Add the taco seasoning, chili powder, cumin, oregano, Rotel, salsa, and ½ cup of water. Bring to a simmer; cover and cook for 30 minutes, stirring occasionally, until the mixture thickens and most of the excess liquid has evaporated. (See Tip 6)
- Uncover and reduce the heat to low. Add the Velveeta. Cover and let sit for about 5 minutes, until melted. Uncover and stir to combine.
- Spread the cooked noodles evenly in the bottom of the prepared baking dish. Top with the taco meat. Sprinkle with the shredded cheese. (See Tip 7)
- Bake, uncovered, in a 350°F oven for 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, add your favorite toppings, and serve.
- Yield: 6 servings. (See Tip 8)
Video
Tips/Notes
- I used 85% ground beef, but feel free to use the ground beef of your choice. You can also use ground turkey.
- I used Taco Bell Original taco seasoning, but feel free to use the taco seasoning of your choice.
- I used Herdez mild salsa.
- Rather than adding the toppings to the casserole, serve the toppings on the side so that everyone can add what they like. This is also preferable if you anticipate leftovers.
- I used a 6 ½ x 10-inch rectangular Le Creuset baking dish. A 7 x 11-inch rectangular baking dish would also work well.
- If the mixture still has too much liquid, continue cooking it uncovered for 5 to 10 additional minutes until the desired consistency is reached.
- This casserole works well when made in advance. After assembling, cover and refrigerate for up to 24 hours. Bake as directed, adding around 10 minutes to the baking time.
- Leftovers are excellent. I like to heat them in the microwave for about a minute, until warmed through.
Nutrition
Calories: 301kcalCarbohydrates: 15gProtein: 28gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 88mgSodium: 881mgPotassium: 472mgFiber: 1gSugar: 4gVitamin A: 705IUVitamin C: 1mgCalcium: 320mgIron: 2mg
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