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 Cinco de Mayo celebrations.
Servings: 6 servings
Calories: 301kcal
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) uncooked dry wide egg noodles
- 1 pound ground beef (See Tip 1)
- ½ teaspoon baking soda mixed with 1 tablespoon water
- 1 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) Salsa (See Tip 3)
- ½ cup (4 ounces) water
- 6 ounces 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 is cool, rub it between your palms into 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
Notes
- I used 85% ground beef, but feel free to use the ground beef of your choice.
- I used Taco Bell Original taco seasoning, but feel free to use the taco seasoning or 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. Also, this is preferable if you anticipate having 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 it's assembled, cover and refrigerate it 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 a minute or so, until warmed through.
Nutrition
Calories: 301kcal | Carbohydrates: 15g | Protein: 28g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 881mg | Potassium: 472mg | Fiber: 1g | Sugar: 4g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 320mg | Iron: 2mg
