Name: Taco Noodle Bake Recipe
Ingredients: 1 (12-oz) package medium egg noodles: Egg noodles provide a wonderful texture and heartiness to this bake. Look for medium egg noodles in the pasta aisle of your grocery store. You can also use wide egg noodles if you prefer a slightly broader noodle, but medium is the classic choice for this recipe.; 1 lb ground beef: The star of our taco filling! I recommend using lean ground beef (around 85/15 or 90/10 blend) to minimize grease. If you use a fattier blend, make sure to drain the excess fat thoroughly after cooking to prevent a greasy casserole. Ground turkey or ground chicken can also be substituted for a lighter option.; 1 (1-oz) package taco seasoning: Convenience is key, and a pre-packaged taco seasoning mix is perfect for this recipe. It provides all the essential taco flavors in one packet. Feel free to use your favorite brand or a homemade taco seasoning blend if you have one. For a spicier kick, choose a “hot” or “spicy” taco seasoning.; ⅔ cup water: Water is added to the taco seasoning to create a flavorful sauce that coats the beef and helps the seasoning distribute evenly.; 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained: Rotel tomatoes are diced tomatoes combined with zesty green chilies. Using the undrained can adds extra moisture and flavor to the casserole. If you are sensitive to spice, you can use “mild” Rotel or substitute with a can of diced tomatoes and a small can of mild green chilies, adjusting the amount of chilies to your preference. For those who love heat, try using “hot” Rotel for an extra spicy kick!; 1 (10.5-oz) can condensed cheddar cheese soup: This is the secret ingredient that makes this casserole incredibly creamy and cheesy! Condensed cheddar cheese soup provides a rich, cheesy base that binds all the ingredients together and creates that comforting casserole texture. Make sure to use condensed soup, not ready-to-eat soup. If you can’t find cheddar cheese soup, you could substitute with condensed cream of mushroom soup or cream of chicken soup for a slightly different flavor profile, but cheddar cheese soup is truly the best for that classic taco cheese flavor.; 1 (16-oz) container sour cream: Sour cream adds tanginess and extra creaminess to the casserole. Full-fat sour cream will provide the richest flavor and texture, but you can also use reduced-fat or fat-free sour cream to lighten it up slightly. Greek yogurt (plain, full-fat or 2%) can be substituted for sour cream for a tangier and slightly healthier option.; 2 cups shredded cheddar cheese: The more cheese, the merrier! Shredded cheddar cheese is sprinkled throughout the casserole and on top for that gooey, cheesy finish. Sharp cheddar cheese will give a bolder flavor, while mild cheddar is a more kid-friendly option. You can also use a blend of cheeses, such as cheddar and Monterey Jack, or a Mexican cheese blend for extra flavor complexity. Pre-shredded cheese is convenient, but shredding your own cheese from a block will melt more smoothly and have a fresher flavor.

Ingredients

Scale

1 (12-oz) package medium egg noodles: Egg noodles provide a wonderful texture and heartiness to this bake. Look for medium egg noodles in the pasta aisle of your grocery store. You can also use wide egg noodles if you prefer a slightly broader noodle, but medium is the classic choice for this recipe.

1 lb ground beef: The star of our taco filling! I recommend using lean ground beef (around 85/15 or 90/10 blend) to minimize grease. If you use a fattier blend, make sure to drain the excess fat thoroughly after cooking to prevent a greasy casserole. Ground turkey or ground chicken can also be substituted for a lighter option.

1 (1-oz) package taco seasoning: Convenience is key, and a pre-packaged taco seasoning mix is perfect for this recipe. It provides all the essential taco flavors in one packet. Feel free to use your favorite brand or a homemade taco seasoning blend if you have one. For a spicier kick, choose a “hot” or “spicy” taco seasoning.

⅔ cup water: Water is added to the taco seasoning to create a flavorful sauce that coats the beef and helps the seasoning distribute evenly.

1 (10-oz) can Rotel diced tomatoes and green chilies, undrained: Rotel tomatoes are diced tomatoes combined with zesty green chilies. Using the undrained can adds extra moisture and flavor to the casserole. If you are sensitive to spice, you can use “mild” Rotel or substitute with a can of diced tomatoes and a small can of mild green chilies, adjusting the amount of chilies to your preference. For those who love heat, try using “hot” Rotel for an extra spicy kick!

1 (10.5-oz) can condensed cheddar cheese soup: This is the secret ingredient that makes this casserole incredibly creamy and cheesy! Condensed cheddar cheese soup provides a rich, cheesy base that binds all the ingredients together and creates that comforting casserole texture. Make sure to use condensed soup, not ready-to-eat soup. If you can’t find cheddar cheese soup, you could substitute with condensed cream of mushroom soup or cream of chicken soup for a slightly different flavor profile, but cheddar cheese soup is truly the best for that classic taco cheese flavor.

1 (16-oz) container sour cream: Sour cream adds tanginess and extra creaminess to the casserole. Full-fat sour cream will provide the richest flavor and texture, but you can also use reduced-fat or fat-free sour cream to lighten it up slightly. Greek yogurt (plain, full-fat or 2%) can be substituted for sour cream for a tangier and slightly healthier option.

2 cups shredded cheddar cheese: The more cheese, the merrier! Shredded cheddar cheese is sprinkled throughout the casserole and on top for that gooey, cheesy finish. Sharp cheddar cheese will give a bolder flavor, while mild cheddar is a more kid-friendly option. You can also use a blend of cheeses, such as cheddar and Monterey Jack, or a Mexican cheese blend for extra flavor complexity. Pre-shredded cheese is convenient, but shredding your own cheese from a block will melt more smoothly and have a fresher flavor.

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Instructions

Preheat oven and prepare baking dish: Start by preheating your oven to 350ºF (175°C). While the oven is heating, lightly spray a 9×13-inch baking dish with cooking spray. This will prevent the casserole from sticking to the dish and make cleanup easier. Set the prepared baking dish aside.

Cook egg noodles: Next, prepare the egg noodles. Fill a 6-quart saucepot with salted water and bring it to a rolling boil. Add the 12-oz package of medium egg noodles to the boiling water and cook according to package directions. Usually, this takes around 8-10 minutes, or until the noodles are tender but still slightly firm to the bite (al dente). Once cooked, drain the noodles thoroughly in a colander and set them aside. Make sure to drain them well to avoid excess water in your casserole.

Cook ground beef: While the noodles are cooking, prepare the taco meat. Place the 1 lb of ground beef in a large 12-inch non-stick skillet over medium-high heat. Use a meat masher tool to break up the ground beef into smaller pieces as it cooks. Cook the ground beef until it is no longer pink and is cooked through, approximately 5-7 minutes. As the beef cooks, drain off any excess fat from the skillet. Draining the fat is important to prevent a greasy casserole.

Season taco meat: Once the ground beef is cooked and drained, reduce the heat to medium-low. Add the 1-oz package of taco seasoning and ⅔ cup of water to the skillet with the cooked ground beef. Stir well to ensure the taco seasoning is evenly distributed and coats the beef. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld together and the sauce to thicken slightly. Set the skillet with the taco meat aside.

Combine ingredients: In a large mixing bowl, combine the cooked taco meat mixture from the skillet, the undrained 10-oz can of Rotel diced tomatoes and green chilies, the cooked and drained egg noodles, the 10.5-oz can of condensed cheddar cheese soup, the 16-oz container of sour cream, and 1 cup of the shredded cheddar cheese (reserving 1 cup for topping). Mix all the ingredients together thoroughly until everything is well combined and evenly distributed. Make sure the cheese soup and sour cream are fully incorporated into the mixture to create a creamy texture.

Assemble and bake: Spread the combined noodle mixture evenly into the prepared 9×13-inch baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. Place the baking dish in the preheated oven and bake uncovered for 25 to 30 minutes, or until the casserole is heated through, bubbly around the edges, and the cheese on top is melted and golden brown. The bubbling and golden cheese are visual cues that the casserole is ready.

Cool slightly and serve: Once baked, remove the Taco Noodle Bake from the oven and let it cool slightly for about 5-10 minutes before serving. This allows the casserole to set up a bit and makes it easier to serve. Serve hot and enjoy!

Nutrition

Serving Size: One Normal Portion
Calories: 450-550
Sugar: 5-8g
Sodium: 800-1000mg
Fat: 25-35g
Saturated Fat: 15-20g
Carbohydrates: 35-45g
Fiber: 2-4g
Protein: 20-25g
Cholesterol: 100-130mg