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 (approx 2-3/4" long, 2-1/2 dia.) or 119g

• Onions

  Raw

  1 medium (2-1/2" dia) 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

• Enchilada Sauce

  Red - Kroger

  10 oz or 284g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• Mexican cheese

  Blend, reduced fat

  1 ½ cup, shredded or 169g

• Onions

  Young green, tops only

  ⅔ cup chopped or 47g

• Sour cream

  Reduced fat, cultured

  ¾ cup or 182g

Directions

1. Preheat oven to 400 degrees F. Spray a 13x9 inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
2. Heat large skillet over medium-high heat. Add beef; cook 7-10 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, beans, enchilada sauce, and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
3. Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

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