Taco Noodle Casserole

Contributed By: Terry Borden


2 cups uncooked wide egg noodles
2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup water
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 cup diced fresh tomatoes
1/3 cup sliced ripe olives, drained
1/2 cup taco sauce
1/2 cup 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 chilies, 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 to 15 minutes. Let stand 10 minutes.
Top with lettuce, tomatoes, olives and taco sauce. Garnish with sour cream.

Helpful Hints:

Total Time
Prep: 20 min. Bake: 10 min. + standing
Makes 8 servings
Nutrition Facts
1 each: 402 calories, 23g fat (11g saturated fat), 119mg cholesterol, 906mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 30g protein.

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