Taco Noodle Bake

This Taco Noodle Bake is a family favorite! A hearty blend of seasoned beef, cheesy goodness, and egg noodles, it's perfect for any weeknight dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: American

For the Dish:

Instructions:

Start by boiling a large pot of salted water. Once it reaches a rolling boil, add the medium egg noodles and cook according to the package instructions until al dente. Drain and set aside.
In a skillet over medium heat, add the ground beef. Cook until browned and no longer pink, breaking it apart with a spatula as it cooks. Drain any excess fat.
Sprinkle the taco seasoning over the browned beef. Pour in 1 cup of water and stir to combine. Allow it to simmer for about 5 minutes until the mixture thickens slightly.
In a large mixing bowl, combine the cooked noodles, seasoned beef, undrained Rotel diced tomatoes, condensed cheddar cheese soup, and sour cream. Mix everything together until well combined.
Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or a little oil. Pour the noodle mixture into the prepared baking dish, spreading it evenly.
Sprinkle the shredded cheddar cheese generously over the top of the noodle mixture. This will create a gooey, cheesy layer as it bakes.
Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is bubbly and golden.
Once out of the oven, let the Taco Noodle Bake cool for a few minutes before serving. Enjoy it straight from the dish, or serve with your favorite taco toppings like diced avocado, fresh cilantro, or a dollop of sour cream!