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This Mexican Noodle Casserole is a hearty, comforting dish that brings together the best of Mexican flavors and classic comfort food. Imagine tender egg noodles mingling with savory ground beef, zesty taco seasoning, and a medley of black beans, corn, and diced tomatoes. Topped with a generous layer of melted cheese and a dollop of sour cream, this casserole is sure to become a family favorite. Perfect for busy weeknights or a cozy weekend dinner, it's easy to make and even easier to love.
Mexican Noodle Casserole Recipe
Ingredients:
- 8 oz egg noodles
- 1 lb ground beef
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz, drained and rinsed) black beans
- 1 cup (frozen or canned, drained) corn kernels
- 1 packet (1 oz) taco seasoning
- 2 cups (mexican blend) shredded cheese
- 1 cup sour cream
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to the package instructions. Drain and set aside.
- In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the diced tomatoes, black beans, corn, and taco seasoning to the pot. Stir to combine and let it simmer for 5 minutes.
- In a large mixing bowl, combine the cooked noodles, beef mixture, sour cream, and 1 cup of shredded cheese. Mix well.
- Transfer the mixture to a baking dish and spread it out evenly. Top with the remaining 1 cup of shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
What You Will Need for This Dish
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What you will need to make Mexican Noodle Casserole
- Egg noodles: Provide a hearty base, absorbing flavors from the beef and spices, creating a satisfying texture in each bite.
- Ground beef: Adds rich, savory flavor and protein, making the casserole filling and delicious.
- Diced tomatoes: Bring a tangy, juicy element, balancing the richness of the beef and cheese.
- Black beans: Offer a creamy texture and earthy taste, adding protein and fiber.
- Corn kernels: Add sweetness and a bit of crunch, complementing the savory elements.
- Taco seasoning: Infuses the dish with classic Mexican flavors, tying all ingredients together.
- Shredded cheese: Melts into a gooey, delicious topping, adding richness and creaminess.
- Sour cream: Adds tanginess and creaminess, balancing the spices and richness of the cheese and beef.
Tools and Instruments Required
What tools/instruments will be needed to make Mexican Noodle Casserole Recipe
- Large pot: Used to brown the ground beef and mix in tomatoes, beans, corn, and taco seasoning.
- Mixing bowl: Combines cooked noodles, beef mixture, sour cream, and cheese.
- Baking dish: Holds the casserole mixture for baking in the oven.
- Colander: Drains the cooked egg noodles before mixing with other ingredients.
- Wooden spoon: Stirs and combines ingredients in the pot and mixing bowl.
Mexican Noodle Casserole
Ingredients:
Main Ingredients
- 8 oz egg noodles
- 1 lb ground beef
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans (15 oz, drained and rinsed)
- 1 cup corn kernels (frozen or canned, drained)
- 1 packet taco seasoning (1 oz)
- 2 cups shredded cheese (Mexican blend)
- 1 cup sour cream
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to the package instructions. Drain and set aside.
- In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the diced tomatoes, black beans, corn, and taco seasoning to the pot. Stir to combine and let it simmer for 5 minutes.
- In a large mixing bowl, combine the cooked noodles, beef mixture, sour cream, and 1 cup of shredded cheese. Mix well.
- Transfer the mixture to a baking dish and spread it out evenly. Top with the remaining 1 cup of shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes:
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Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the assembled dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 5-10 minutes if needed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw overnight in the fridge.
- Remove wrapping, let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a bit of cinnamon to the ground beef while it cooks can give this Mexican Noodle Casserole a unique depth of flavor that surprises and delights.
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