Ingredients
- 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 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 1 (10 ounce) can red enchilada sauce
- 1 ¼ cups water
- 1 ¼ cups shredded Mexican blend cheese
- ¼ cup thinly sliced green onions
- 1 teaspoon Sour cream
Why This Recipe Is So Easy To Love
Cooking Hints
- Cook the noodles just until al dente since they will bake further in the oven.
- Add a little extra cheese on top for a golden, bubbly finish.
Step 1
Warm your oven to 400°F. Spray a 13x9-inch glass baking dish with cooking spray and spread the uncooked noodles evenly in the dish. Next, heat a large skillet over medium-high heat and cook the ground beef until it’s nicely browned and no longer pink, about 5 to 7 minutes. Drain any excess fat.
Step 2
Add the vegetables, undrained tomatoes, enchilada sauce, and water to the skillet, stirring everything together, then bring it to a boil. Pour this flavorful mixture over the noodles in the baking dish. Cover the dish tightly with foil and pop it in the oven for 15 minutes.
Step 3
After that, give everything a good stir, sprinkle the cheese on top, cover it back up with foil, and bake for another 10 minutes or until the noodles are tender. When it’s done, sprinkle with chopped green onions and serve with sour cream if you like.
