Tex Mex Tuna Casserole
Transform your weeknight dinner routine with this Tex Mex Tuna Casserole—a flavorful twist on a classic! Combining tender egg noodles with protein-packed tuna, black beans, and sweet corn, this casserole is loaded with vibrant Southwest-inspired ingredients like diced tomatoes with green chilies, zesty spices, and a creamy base of sour cream and cream of mushroom soup. Topped with gooey melted Mexican blend cheese and crunchy crushed tortilla chips, it’s baked to bubbly perfection for a satisfying meal with irresistible texture. Prep in just 15 minutes and serve up a hearty, crowd-pleasing dish that’s perfect for busy schedules. Don’t forget the fresh cilantro garnish for a pop of color and extra flavor! Keywords: Tex Mex tuna casserole, quick dinner recipe, Southwest flavors, baked casserole, easy family meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz egg noodles
- 12 oz canned tuna (drained)
- 1 cup black beans (drained and rinsed)
- 1 cup frozen corn
- 10 oz diced tomatoes with green chilies (drained)
- 1 cup sour cream
- 2 cups shredded Mexican blend cheese
- 1 can cream of mushroom soup
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp garlic powder
- 1 cup crushed tortilla chips
- 0.25 cup fresh cilantro (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the drained tuna, black beans, frozen corn, diced tomatoes with green chilies, sour cream, cream of mushroom soup, 1 cup of shredded Mexican blend cheese, chili powder, cumin, paprika, and garlic powder. Mix until evenly combined.
Gently fold the cooked egg noodles into the mixture, ensuring the noodles are well coated with the sauce and ingredients.
Transfer the mixture to the prepared casserole dish, spreading it evenly.
Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top of the casserole.
Top the casserole with an even layer of crushed tortilla chips for a crunchy topping.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the topping is golden brown.
Remove the casserole from the oven and let it sit for 5 minutes before serving.
Garnish with freshly chopped cilantro if desired, and serve warm. Enjoy your Tex Mex Tuna Casserole!
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 4703 mg | 204% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 37.7 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 2430 mg | 187% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3258 mg | 69% | |
*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.
