Beef Taco Noodle Casserole

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• 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

  1 cup or 260g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

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

  1 can or 283g

• Water

  Plain, clean water

  1 cup or 237g

• Cheddar cheese

  6 oz or 170g

• Scallions

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

  4 medium or 60g

• Sour cream

  Reduced fat, cultured

  6 oz or 170g

Directions

1. Heat the oven to 400°F. Lightly coat a 13-by-9-inch baking dish with cooking spray, then 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 off 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 brisk simmer for 1–2 minutes, adding more water as needed if the mixture seems dry.
4. Pour the hot mixture evenly over the noodles, making sure all noodles are moistened. Cover the dish tightly with foil and bake for 15 minutes.
5. Remove the foil and stir to redistribute the noodles and sauce. Sprinkle the shredded cheddar evenly over the top, re-cover, and bake 10 minutes more, or until the noodles are tender.
6. Let rest for 5 minutes. Garnish with chopped scallions and serve with sour cream on the side.