Egg Noodle Mexican Casserole
Get ready to indulge in the ultimate comfort food with this Egg Noodle Mexican Casserole—a hearty, flavor-packed dish that brings a Tex-Mex twist to classic casserole fare. Tender wide egg noodles are combined with seasoned ground beef, savory onions, garlic, and robust taco spices, then layered with black beans, sweet corn, and tangy sour cream to create a rich, creamy base. Topped with a generous layer of melted cheddar cheese and baked to bubbly perfection, this crowd-pleasing recipe is both easy to prepare and full of bold, zesty flavors. Perfect for busy weeknights or a make-ahead meal, this casserole pairs beautifully with a fresh cilantro garnish for a vibrant finishing touch. Ready in under an hour and serving six, it’s a surefire way to spice up your dinner routine while satisfying every craving for cheesy, comforting goodness.
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Recipe Information
Ingredients
- 12 ounces Wide egg noodles
- 1 pound Ground beef (lean)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 14 ounces Canned diced tomatoes (with green chilies)
- 8 ounces Canned tomato sauce
- 2 tablespoons Taco seasoning
- 15 ounces Canned black beans (drained and rinsed)
- 1 cup Frozen corn kernels
- 2 cups Shredded cheddar cheese
- 1 cup Sour cream
- 0.25 cup Fresh cilantro (chopped, optional for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon. Drain any excess grease.
Stir in the taco seasoning, salt, and black pepper. Mix well to evenly coat the beef.
Add the canned diced tomatoes (with their liquid), tomato sauce, black beans, and frozen corn to the skillet. Stir to combine and let simmer for 5 minutes.
In a large mixing bowl, combine the cooked egg noodles, the beef mixture, and sour cream. Stir until everything is evenly incorporated.
Transfer the mixture to the prepared casserole dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese over the top to cover the mixture completely.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with chopped fresh cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 9.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 398 mg | 31% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
