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 or 119g

• Onions

  Raw

  1 medium 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

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¾ cup, chopped or 75g

• Sour cream

  Reduced fat, cultured

  ¾ cup or 182g

Directions

1. Preheat the oven to 400°F. Spray a 13x9 inch glass baking dish with cooking spray and place the uncooked noodles in the dish.
2. In a large skillet over medium-high heat, cook the ground beef for 7-10 minutes until crumbled and no longer pink. Drain excess fat.
3. Add the chopped red bell pepper, chopped onion, corn, undrained tomatoes, black beans, enchilada sauce, and water to the skillet. Stir and bring to a boil.
4. Pour the mixture over the noodles in the baking dish. Cover the dish tightly with foil and bake for 15 minutes.
5. Stir the casserole, sprinkle with shredded Mexican cheese, and cover again with foil. Bake for an additional 10 minutes or until the noodles are tender.
6. Sprinkle with chopped green onions and serve with sour cream, if desired.

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