I got creative while we were housebound during a snowstorm one winter and used ingredients I had on hand to come up with this hearty Taco Noodle Casserole. —Judy Munger, Warren, Minnesota

Taco Noodle Casserole

egg noodles

beef

(8 ounces) tomato sauce

water

(4 ounces) chopped green chiles

taco seasoning

onion powder

chili powder

garlic powder

cheddar cheese

lettuce

tomatoes

olives,

taco sauce

sour cream

Preheat oven to 350°. Cook noodles according to package directions.

Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, water, green chiles, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

Drain noodles; place in a greased 11x7-in. baking dish. Spread with beef mixture; sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes.

Top with lettuce, tomatoes, olives and taco sauce. Garnish with sour cream.

Very good mexicany casserole that's tasty and easy! Husband gave it a thumb's up. I do recommend adding lettuce to your individual servings instead of over top of whole casserole, b/c if there are leftovers, the casserole will need to be heated, messing up the lettuce. Filling and satisfying!

I made this but didn't have the green chilies.  I didn't bake it.  After I did up the meat & the pasta, I threw it all together as a huge taco salad & topped it with crunched up corn chips.  Will make again.

We loved this! I used 3 cups of the dry noodles and added a small can of diced jalapenos. I also mixed in half a small bottle of taco sauce in with the meat as well. I didn't bake this. I used a deep skillet and mixed the noodles in at the end in the skillet and topped with cheese. I put the lid on for about 5 minutes. I topped each serving with the the recipe toppings and added diced avocado and a handful of Fritos which added a nice crunch. Will make again!

This was a good, filling dinner that tastes like tacos without the shells. I made it almost exactly as written (I didn't have any taco sauce, so I skipped it - but I really do think it would have tasted better with the taco sauce). It's easy and tasty, and I'll probably make it again.

<p>This is a simple, great tasting casserole! My mother is vegetarian so I substituted refried beans for the ground beef. Worked very well! Will definitely make this again!😋</p>

<p>Made this tonight, and it was delicious! I did add black beans and corn, as another reviewer suggested. Also, we added the lettuce, tomato, olives, and sour cream to our individual servings so there won't be an issue with reheating the leftovers. Yummy and full of flavor! Will definitely make again.</p>

What a great alternative on Taco Tuesday! My family loved this. I actually made it ahead and just tossed it in the oven when I got home from work.

This was great!! It would be  good with corn & black beans added too!

Pretty good, will probably make again sometime

I used 1 lb ground beef and 1 can refried beans.  I also increased the noodles to 3 cups.  Could probably use a little more.  This was really good and really easy.

A bit spicy for us.  Will add more noodles.  Great recipe. Thanks

taco noodle casserole

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 8

Author : Taste of Home Editors

Ingredients

Instructions

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