Tacos And Noodles In A Baked Cheesy Casserole? Why Not!
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This is a great dish to take to potluck events, just because it makes such a big pan. It’s just the right amount that allows everyone to get a little bit of a sample. I like to serve mine with the option of adding hot sauce or more sour cream, that way everyone can make their own the way that they want it. Personally, I add both items to mine and it makes it just the right amount of creamy and spicy. We have this at our house at least a few times a month. After learning how it goes together, I can whip this up and have it on the table in under an hour.
Even my picky four-year-old son gobbles this right up!
Ingredients
1 lb ground beef
3/4 c chopped onion
1 tsp minced garlic
2 Tbsp Old El Paso taco seasoning
1/4 tsp cayenne pepper
1 c water
1 can(s) (15 oz) Hunt’s tomato sauce
1 lb egg noodles, cooked and drained
16 oz cottage cheese (2 cups)
1/2 c Daisy sour cream
1 Tbsp flour
2 tsp beef bouillon granules
1/4 c chopped green onion
1/4 c chopped green pepper
2 c shredded cheddar jack cheese
Instructions
Cook noodles according to package directions.
Brown ground beef and onion in a skillet with garlic, taco seasoning, and cayenne pepper. Drain.
Add water and tomato sauce.
Simmer uncovered for 10 minutes.
Meanwhile, in a large bowl, stir together cottage cheese, sour cream, flour, and bouillon granules. Mix well.
Add cooked noodles, green onion, and green pepper.
Spoon noodle mixture into a greased 9×13 pan.
Top with meat mixture.
Bake at 350 for 20 minutes.
Remove from oven and top with cheese.
Bake an additional 10 minutes.
Let sit a few minutes before serving.
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Quick Tip: Try with pepper jack cheese for an added bit of spice.