This Taco Noodle Casserole will have your family running to the dinner table.
We are in that cusp of the seasons, where it’s very much still winter, but there are signs of Spring popping up everywhere. I was working in the garden yesterday and my chives are already coming in strong and my dahlias are sprouting from their winter’s nap. It’s a good sign of sunshine to come.
However, it is without a doubt still casserole season. The Pacific Northwest is beyond rainy, gloomy and cold. Warm, hearty meals remain a requirement. This Taco Noodle Casserole is a meal I have to share with you before warm weather inserts itself back into our lives.
You probably have most of the ingredients already in your pantry, which makes it so much easier to throw together.
I used No Yolks ® Extra Broad Noodles in this dish. No Yolks ® Noodles are cholesterol free noodles that are smooth, firm and delicious.
I love that I am able to stir these into the sauce and bake them up perfectly without having to boil them first. It’s a total time saver for this recipe. These noodles are also available in whole grain, if that is your preference.
No Yolks also comes in a variety of noodle cuts for all your recipes…Broad, Extra Broad, Fine, Kluski and Dumplings. I used extra broad for this dish!
Right out of the oven and the casserole looks perfect. Everyone will be drooling at the smell wafting from the kitchen. Serve it with a side salad for a complete meal.
When the casserole emerges from the oven, sprinkle the top with chives or green onions, whatever you have on hand. Slice up some grape tomatoes as well and arrange them on top.
Taco Noodle Casserole
Ingredients
- 1-1/2 lbs (approx) lean ground beef
- 3 Tablespoons taco seasoning
- 1/2 cup water
- 1-(28 oz) can enchilada sauce, divided
- 1-(14.5 oz) can diced tomatoes
- 1-(15 oz) can sweet corn, drained
- 1-(4 oz) can diced green chiles
- 1-(4 oz) can sliced olives, drained
- 1/4 cup tomato paste
- 12 oz extra sharp cheddar cheese, divided
- 1- (8 oz) bag No Yolks® Extra Broad Noodles
- Chives or green onion and sliced grape tomatoes for garnish (optional)
- Serve with sour cream and hot sauce (optional)
Directions
- Preheat oven to 350 degrees F.
- In a large skillet on medium heat, brown ground beef until done. Add taco seasoning and water to the meat and stir well to combine. Continue cooking until excess liquid has evaporated. Remove from heat.
- In a large bowl, combine 2-1/2 cups of the enchilada sauce, diced tomatoes, corn, green chiles, olives, tomato paste, 8 oz of the cheese and the uncooked No Yolks® Extra Broad Noodles. Stir in the meat and mix well. Pour the casserole mixture into a 13 x 9 pan.
- Drizzle remaining enchilada sauce evenly over the casserole mixture and top with remaining cheese. Cover tightly with foil. Bake for 15 minutes covered. Remove the foil and continue baking for 20 minutes more or until casserole is bubbling and cheese is melted. Top with chives and sliced grape tomatoes.
- Let sit for 15 minutes until serving. Top with sour cream and hot sauce if you like.
Enjoy this meal any night of the week. It’s so easy to put together.
For more noodle recipe ideas, try one of these family-favorite, comforting No Yolks noodle recipes. Or follow along on Facebook or Pinterest for more ideas.
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Debra says
Do you pre-cook the noodles?
Cathy says
No, use them uncooked.
Eric says
It clearly states in the recipe ” uncooked No Yolks® Extra Broad Noodles”
Deseree Kazda says
My little guys would love this! And I love the fact that it’s easy and quick too!
Michelle @ The Complete Savorist says
This would be a great quick easy meal, especially when I loose track of time and I need something filling and quick!
Amy Stafford says
I love a good noodle casserole
Katalina @ Peas & Peonies says
What a perfect meal and that pasta looks so good.
eat good 4 life says
What a winner recipe. So colorful. Looks very tasty 🙂
Tally says
Wow, I am not sure there would be second helpings left! This looks amazing!
Kristy says
Made this for dinner tonight and I’ll definitely have left overs for work since it’s just me and my fiance. But, he’s out of town (bummer)….more for me! 🙂
Daizy says
What is the alternative to york noodles just in case cant find i candian superstore.
Cristal says
Can I just use any kind of noodles or do they have to be that brand? My grocery store doesn’t have that kind
Cathy says
Yes, use what you have.
Stephanie says
Can you make this ahead of time and just bake the day of? Just wondering if the noodles will survive two days in the sauce and then being baked.
Cathy says
I have never held it that long before baking. Noodles tend to absorb sauce so it’s possible it could be dry. You could always add extra sauce to compensate and see if that works.
Melissa says
It says one (8 oz) bag of noodles, but the noodles come in a 12 oz bag. Which do I want, 8 oz or the whole bag?
Cathy says
Weigh out 8 oz.
Michele says
I substituted GF no cook lasagna noodles and layered this like lasagna. It was a HUGE hit for my family.
Judy says
Made this recipe for an early dinner tonight. The prep and assembly were super easy which I appreciate! I assembled it all in my big skillet instead of dirtying a new bowl. This was delicious to me but too spicy for my crowd… is there some way to lower the heat from the enchilada sauce? Thank you!
Cathy says
I personally don’t find enchilada sauce spicy, but he only way you could change that would be to make it homemade and control any spicy ingredients yourself.