Recipe of Spicy Taiwanese Beef Noodle Soup

Beef Taco Noodle Bake

Remove from heat and pour all the content into the slow cooker with 10 cups beef/chicken broth.

Recipe Summary Beef Taco Noodle Bake

Egg noodle casserole recipe with seasoned ground beef, Southwest vegetables, tomatoes and cheese.

Ingredients | Spicy Taiwanese Beef Noodle Soup

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

Directions

Preheat oven to 400 degrees F.

Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.

Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.

Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

Info | Spicy Taiwanese Beef Noodle Soup

prep: 15 mins additional: 30 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Beef Taco Noodle Bake

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