Beef Taco Noodle Casserole for Your Pressure Cooker Fix
A comforting, cheesy casserole loaded with beef, noodles, and Southwest flavors, perfect for making quickly in your pressure cooker or oven.
Equipment
- 1 2-quart baking dish
- 1 Large skillet
- 1 Cooking pot for boiling noodles
Ingredients
Ingredients
- No-Stick Cooking Spray for coating the baking dish
- 6 ounces dry extra-wide egg noodles uncooked
- 1 pound ground chuck beef about 80% lean
- 2 cups frozen Southwest mixed veggies corn, black beans, and red peppers
- 10 ounce can of Diced Tomatoes & Green Chilies undrained
- 10 ounce can of red enchilada sauce
- 1 ¼ cups water
- 1 ¼ cups shredded Mexican blend cheese
- ¼ cup thinly sliced green onions
- 1 teaspoon sour cream for garnish
Instructions
Instructions
- Preheat oven to 375°F and spray a 2-quart baking dish with no-stick cooking spray.
- Cook egg noodles according to package directions, drain well and set aside.
- Brown ground beef in a large skillet over medium heat, breaking it up and draining fat once cooked.
- Stir in frozen veggies, diced tomatoes with green chilies, enchilada sauce, and water. Simmer for 5 minutes.
- Add cooked noodles to skillet and mix until evenly coated.
- Transfer mixture to prepared baking dish, spread evenly and top with shredded cheese.
- Bake uncovered for 20 minutes until cheese is melted and bubbly. Let rest 5 minutes after removing from oven.
- Top with green onions and a dollop of sour cream before serving hot.
Notes
Let casserole rest before serving to allow cheese and sauce to settle. Great for leftovers and freezer-friendly!