Beef Taco Noodle Casserole

What You'll Need

• 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 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 1 can (10 oz each) red enchilada sauce
• 1-1/4 cups water
• 1-1/4 cups shredded Mexican blend cheese
• 1/4 cup thinly sliced green onions
• Sour cream, optional

How to Make It

1. Preheat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
2. 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.
3. 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.

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