Casseroles

Creamy Taco Noodle Casserole

154

A different, yummy taco casserole twist!

16
1 small yellow onion, diced
2 Tbsp. olive oil
2 tsp. real, diced, jarred garlic
1 1/2 lbs. lean ground beef
1/2 teaspoon "Natures" seasoning salt
3/4 cup water
1 (1.25 ounce) packet taco seasoning mix
3/4 cup salsa (as hot as you like it)
1 (16 ounce) can refried beans
8 ounces sour cream
2 cans (10.5 ounces each) cream of mushroom soup
1 ( 4 ounce) can diced green chillies
1 cup shredded cheddar cheese
2 cups shredded colby/jack cheese
1 bag cooked egg noodles
Preheat oven to 350º. Boil egg noodles to al dente. Drain & set aside. In a large skillet over medium high heat, heat oil & saute onion til translucent. Add in diced, jarred garlic. Saute for a minute or two, then add ground beef & seasoning salt. Brown ground beef til done through. Add taco seasoning packet, 3/4 cup water & 3/4 cup salsa. Stir to combine thoroughly. Add in the can of refried beans. Mix into beef mixture. In seperate bowl, combine 2 cans cream of mushroom soup, 8 ounces sour cream, & can of diced green chillies. In a different bowl, mix shredded cheddar cheese with shredded colby/jack cheese. Spray 2 baking pans: one 9x13 & one 8x8. In each, place a small amount of the soup mixture, just enough to cover the bottom of each pan. Then layer the cooked egg noodles. About 2/3 in the big pan, & 1/3 in the smaller pan. Next layer is the meat mixture. Again, about 2/3 in the bigger pan and 1/3 in the smaller one. Sprinkle each pan with cheese, reserving a little to put on top of each. Top each with remaining soup mixture. Finally, sprinkle each with last of the cheese. Bake uncovered for 30 minutes.
Nutritions

Calories
445

Sodium
773mg
32% DV

Fat
32g
50% DV

Protein
21g
43% DV

Carbs
9g
3% DV

Fiber
2g
10% DV