Ole Mexican Noodle Bake
Dive into the bold, savory flavors of the Ole Mexican Noodle Bake, a hearty and delicious fusion casserole that’s perfect for weeknight dinners or potluck gatherings. This Tex-Mex-inspired dish combines tender egg noodles with seasoned ground beef, zesty diced tomatoes with green chilies, and creamy sour cream for the ultimate comfort food experience. Topped with a luscious blend of cheddar and Monterey Jack cheeses, this bake comes out of the oven hot, bubbly, and irresistibly melty. Infused with taco-seasoned spices and finished with a sprinkle of fresh cilantro, this family-friendly recipe is ready in just 40 minutes and serves up to six. Whether you’re craving Mexican-inspired flavors or looking for a cheesy twist on a classic pasta bake, the Ole Mexican Noodle Bake is guaranteed to satisfy!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 1 pound ground beef
- 1 medium yellow onion, diced
- 10 ounces diced tomatoes with green chilies (Rotel)
- 8 ounces tomato sauce
- 1 packet taco seasoning mix
- 1 cup sour cream
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the egg noodles in a large pot of salted boiling water according to the package instructions. Drain and set aside.
In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess grease.
Add the diced onion to the skillet and sauté with the beef for 3-4 minutes until softened.
Stir in the diced tomatoes with green chilies, tomato sauce, taco seasoning, salt, and black pepper. Simmer for 5 minutes.
Remove the skillet from heat and gently fold in the sour cream until well combined.
In a 9x13-inch baking dish, layer half of the cooked egg noodles, followed by half of the beef mixture. Sprinkle 1 cup of cheddar cheese over the layer. Repeat the layers with the remaining noodles, beef mixture, and cheddar cheese.
Top the casserole with the shredded Monterey Jack cheese.
Bake in the preheated oven for 15-20 minutes, or until hot and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro, if desired.
Serve warm and enjoy your Ole Mexican Noodle Bake!
Nutrition Facts
Calories |
4460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.8 g | 338% | |
| Saturated Fat | 141.8 g | 709% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 8077 mg | 351% | |
| Total Carbohydrate | 314.6 g | 114% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 47.8 g | ||
| Protein | 220.0 g | 440% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 3118 mg | 240% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3157 mg | 67% | |
*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.
