Beef Taco Noodle Casserole

Ingredients

• Egg noodles

  Dry, enriched

  12 oz or 340g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  1 medium or 110g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Canned black beans

  Low sodium, drained

  ⅔ cup or 173g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Sauce, enchilada, red, mild, ready to serve

  1 ⅛ cup or 252g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• Cheddar cheese

  1 ½ cup, shredded or 169g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¾ cup, chopped or 75g

• Sour cream

  Reduced fat, cultured

  ¾ cup or 182g

Directions

1. Heat the oven to 400° and lightly coat a 13x9-inch baking dish with cooking spray. Spread the dry egg noodles evenly in the dish.
2. In a large skillet over medium-high heat, cook the ground beef, breaking it up, until no longer pink, 7–10 minutes. Drain excess fat.
3. Stir in the bell pepper, onion, corn, undrained diced tomatoes, black beans, enchilada sauce, and water. Bring to a boil, then reduce to a strong simmer for 1–2 minutes.
4. Pour the hot mixture evenly over the noodles. Cover the dish tightly with foil and bake 15 minutes.
5. Uncover and stir to redistribute the noodles. Top with the shredded Mexican cheese, re-cover, and bake 10 minutes more, or until the noodles are tender.
6. Let stand 5 minutes, then garnish with chopped scallions and serve with sour cream, if desired.