BEEF TACO NOODLE BAKE!
Make and share this Beef Taco Noodle Bake! recipe from Food.com.
Provided by Wildflour
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In deep frying pan, cook ground beef and onions. Drain grease.
- Stir in tomato sauce, water and taco seasoning. Simmer 10 minutes. Set aside.
- In bowl, combine cottage cheese, sour cream, flour, and beef bouillon.
- Fold in cooked noodles, green onion and green chilies til well mixed.
- Spoon noodle mixture into greased 13x9 baking dish. Smooth level.
- Top with meat mixture, smooth level.
- Top evenly with cheese. Bake in 350º oven for 25-30 minutes. Let stand 5-10 minutes. Serve with tossed salad and cornbread. 6 servings.
Nutrition Facts : Calories 522.1, Fat 31.2, SaturatedFat 16.6, Cholesterol 125.1, Sodium 1484.4, Carbohydrate 23.1, Fiber 2.1, Sugar 6.7, Protein 37.1
MOM'S TACO NOODLE BAKE
Steps:
- 1. Brown ground beef and onion then drain. Add both picante sauces and seasoning mix; stir in 1 cup water. Add drained kidney beans. Simmer for 30 minutes on low.
- 2. Cook noodles according to package. Drain.
- 3. In a 2-qt. rectangular glass baking dish, spoon 1 cup meat mixture, then 1 layer noodle, continuing until dish is full, alternating as you go. Sprinkle both cheeses over top.
- 4. Bake at 350 degrees F until cheese is melted and brown (about 30 minutes).
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CONTEST-WINNING TACO CASSEROLE
My preschooler doesn't eat ground beef unless it's taco flavored, so I came up with this casserole we all like. To make assembly easy, I prepare the taco meat and freeze several bags at a time. I also cook the noodles over the weekend for a timely supper later in the week. -Kathy Wilson, Romeoville, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture., Transfer to a greased 11x7-in. baking dish. Cover and bake 20 minutes. Uncover; sprinkle with tortilla chips. Bake until heated through, about 10 minutes longer.
Nutrition Facts :
TACO NOODLE DISH
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 casserole. Later, I modified it so it has less fat and fewer calories. -Judy Munger, Warren, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., Meanwhile, in a large nonstick skillet, cook and crumble turkey over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in seasonings, tomato sauce, chiles and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Spread noodles in a 11x7-in. baking dish coated with cooking spray. Top with turkey mixture; sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes., Top casserole with lettuce, tomatoes, olives and taco sauce. Serve with sour cream.
Nutrition Facts : Calories 455 calories, Fat 20g fat (7g saturated fat), Cholesterol 140mg cholesterol, Sodium 954mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 40g protein.
TACO NOODLE BAKE
This dish is a great meal to throw together on a busy weeknight. Everyone in the family will love this. It's cheesy and full of so much flavor. The seasonings along with the fresh onions make the meat mixture super yummy. The noodles, with Jenni's cheese mixture, is nice and creamy. It's delicious!
Provided by Jenni K
Categories Tacos & Burritos
Time 50m
Number Of Ingredients 15
Steps:
- 1. Cook noodles according to package directions.
- 2. Brown ground beef and onion in a skillet with garlic, taco seasoning, and cayenne pepper. Drain.
- 3. Add water and tomato sauce.
- 4. Simmer uncovered for 10 minutes.
- 5. Meanwhile, in a large bowl, stir together cottage cheese, sour cream, flour, and bouillon granules. Mix well.
- 6. Add cooked noodles, green onion, and green pepper.
- 7. Spoon noodle mixture into a greased 9x13 pan.
- 8. Top with meat mixture.
- 9. Bake at 350 for 20 minutes.
- 10. Remove from oven and top with cheese.
- 11. Bake an additional 10 minutes.
- 12. Let sit a few minutes before serving.
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5/5 (3)Total Time 55 minsCategory Main CourseCalories 226 per serving
- Stir taco sauce, water, tomatoes, taco seasoning and rice together in prepared dish. Add meatballs and ½ cup cheese; stir to combine.
- Cover the baking dish tightly with foil (make sure it’s very tightly sealed so that the moisture doesn’t escape – the rice needs the liquid to cook).
- Bake for 45-60 minutes, or until the rice is tender. During the final 5 minutes of cooking, remove dish from oven, uncover, and sprinkle with remaining ½ cup of cheese. Place back in the oven (uncovered) for the final 5 minutes, or until cheese is melted.
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5/5 (3)Total Time 45 minsCategory DinnerCalories 632 per serving
- Bring large pot of water to boil over high heat. Preheat oven to 375 degrees. Lightly grease oval (or 9x13) casserole dish and set aside.
- Add egg noodles to boiling water and stir. Cook according to package directions until al dente. Drain and set aside.
- While noodles are cooking, melt butter in large pot over medium to medium hight heat. Saute onion 3 minutes or until it starts to turn translucent. Stir in corn and green chiles. Add in flour and whisk to incorporate. This will take a good 30 seconds of stirring. Slowly whisk in chicken broth to ensure a smooth sauce.
- Whisk in taco seasoning, salt (if desired) and pepper. Boil to thicken, then reduce heat to low. Stir in half & half. Taste and adjust seasonings.
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From fromvalerieskitchen.com
4.9/5 (7)Total Time 40 minsCategory Main Course, PastaCalories 511 per serving
- Preheat oven to 350 degrees F. In a large pot, boil pasta a couple minutes shy of package directions.
- Coat a large pan with non-stick cooking spray and place over medium heat. Cook ground beef with onion and garlic, breaking up with a spoon as it cooks, till no longer pink. Drain grease from pan and return to heat. Add tomatoes, tomato sauce, taco seasoning mix, beans, and diced green chiles. Stir to combine and allow to come to a low boil. Reduce heat and simmer for five minutes.
- Drain water from the pasta and return the cooked pasta to the pan it cooked in. Add meat mixture and 1/2 cup of both the shredded Monterey jack and cheddar cheese (1 cup total). Mix well.
- Transfer mixture to a lasagna pan or large baking dish that you have coated with nonstick cooking spray. Sprinkle with remaining cheese and top with chopped green onions. Bake for 20 to 25 minutes or until heated through and bubbly. Remove from oven and sprinkle with cilantro.
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