Mexican Hamburger Noodle Casserole Recipes

MEXICAN HAMBURGER CASSEROLE

Steps:

• Brown ground beef; drain off fat. Add taco seasoning and 1/2 cup water. Cook over low heat about 15 minutes or until liquid has been absorbed.
• Spread meat mixture into greased 9 x 13" baking pan. Spread beans over meat.
• Sprinkle with cheeses, then with chopped onion.
• Bake at 325°F for 20 minutes or until hot.
• Makes 8 Serving suggestion: Serve over tortilla chips and top with sour cream, chopped lettuce and tomato.

BEEF TACO NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
• Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
• Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

HAMBURGER-NOODLE CASSEROLE

Steps:

• Combine first six ingredients and saute until meat is done.
• Add tomato sauce and simmer 20 minutes.
• Cook noodles according to pkg.
• directions.
• Blend cream cheese and sour cream together; add scallions to cream cheese mixture.
• In a slightly greased casserole, place 1/3 of the noodles, then 1/3 of scallion mixture, then 1/3 of the meat sauce; continue this two more times.
• Top casserole with the shredded cheese and bake at 350 degrees for 20 minutes or until thoroughly heated.

CONTEST-WINNING TACO CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture., Transfer to a greased 11x7-in. baking dish. Cover and bake 20 minutes. Uncover; sprinkle with tortilla chips. Bake until heated through, about 10 minutes longer.

THROW TOGETHER MEXICAN CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a skillet over medium heat, cook the ground beef until evenly brown; drain.
• In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
• Bake in the preheated oven for 1/2 hour, or until cooked through.

MEXICAN PASTA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

OLD-FASHIONED HAMBURGER NOODLE CASSEROLE

Steps:

• Heat oven to 375°F and lightly grease a 9x13 inch casserole dish.
• Cook beef with dried onion, garlic powder, salt and pepper in large, deep skillet over medium heat until browned; breaking it up as it cooks. Drain.
• Return skillet to medium-high heat. Stir in 3.5 cups beef broth, scraping any browned bits off the bottom of the pan. Add egg noodles and corn. Bring to a boil once, then reduce heat to a simmer and cook for 5-8 minutes, stirring from time to time, until noodles are just cooked (add up to 1/2 cup more broth if noodles seem too dry). Take off the heat once noodles are done (do not overcook!) and most of the broth is gone.
• Stir through both cans of soup, sour cream and 1 cup shredded cheese. Transfer to prepared casserole dish and top with remaining cheese.
• Bake casserole for 20-30 minutes, until bubbly and cheese has melted. Let cool on the counter for 5-10 minutes, then serve immediately.

HAMBURGER NOODLE CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cook and stir beef and onion together in a large skillet over medium-high heat until the beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir ground beef mixture, sour cream, corn, mushroom soup, chicken soup, and egg noodles together in a large bowl; season with salt and pepper and spread the mixture into a 13x8-inch baking dish.
• Bake in preheated oven until the egg noodles are tender, about 45 minutes. Sprinkle cheese over the top of the casserole and continue baking until the cheese is melted, 10 to 15 minutes more.

SKINNY MEXICAN GROUND BEEF AND NOODLES

Steps:

• Preheat oven to 350°F. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.
• Meanwhile, in a large skillet, cook meat and garlic until meat is browned, stirring to break up meat as it cooks. Drain off fat.
• Stir the cooked meat into pasta in saucepan. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder. Transfer mixture to a 1 1/2- to 2-quart casserole or baking dish.
• Bake, covered, about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, about 3 minutes more or until cheese is melted.
• In a small bowl, stir together sour cream, 2 tablespoons of the green onions, the cilantro, and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.

HAMBURGER NOODLE CASSEROLE

Steps:

• Brown butter and onions. Add ground beef and cook. Add mushrooms, black olives, saltand pepper, and cheese and turn heat to medium-low. Stir often to prevent sticking.
• Mix this with the cooked noodles and pour into a greased 13x9 casserole dish. Mix tomato soup and 1/2 can of water and pour over casserole.
• Bake at 375 for 30 minutes.

OLE! MEXICAN NOODLE BAKE

Steps:

• SET oven rack in center position; PREHEAT oven to 350°F ; SPRAY a 13 x 9 baking dish with non-stick cooking spray and set aside; GET all ingredients needed for recipe and place in work station; OPEN ingredient containers and have ready for when needed; BRING 3 quarts salted water to a boil.
• BROWN 1 lb. lean ground beef in a skillet over medium heat.
• COOK one 12 ounce package extra-wide egg noodles in rapidly boiling salted water until just slightly al dente; DRAIN noodles well without rinsing; RETURN noodles into the same cooking pot without heat; GENTLY stir in the remaining CREAMY-CHEESY NOODLES ingredients (one 16 ounce container sour cream, one 16 ounce container small curd cottage cheese, one 7 ounce can diced green chilies, and 1 tablespoon chives or snipped green onion tops; MIX gently until thoroughly blended.
• DRAIN ground beef when browned; RETURN skillet over medium heat; DRAIN one (10 ounce) can Ro-Tel brand diced tomatoes and green chiles; STIR in Ro-Tel, one 6 ounce can sliced olives (reserve 12 slices for the GARNISH), and one (1 1/4 ounce) package taco seasoning mix (or prepare my Recipe #364778 as instructed); SIMMER for 10 minutes or until most liquid is absorbed; REMOVE from heat.
• ADD 1/3 of the CREAMY-CHEESY NOODLES mixture into the bottom of greased baking dish.
• SPREAD 1/3 of the SEASONED GROUND BEEF mixture evenly in baking dish over the CREAMY-CHEESY NOODLES.
• SPRINKLE 1/3 of the MEXICAN BLEND CHEESE evenly over the SEASONED GROUND BEEF mixture.
• REPEAT layers in the same order and portions until all ingredients are used, finishing with the remaining MEXICAN BLEND CHEESE.
• GARNISH casserole with chives or sliced green onion tops and remaining 12 black olive slices.
• BAKE uncovered for 25 minutes at 350 F; ALLOW casserole to cool and set for 5-7 minutes before cutting and serving; SERVE; SNAP your fingers and shout,"OLE!".

EGG NOODLE MEXICAN CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a skillet over medium heat, cook the ground beef until brown; drain.
• In a 9x13 inch baking dish combine the beef, corn, salsa, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
• Bake in the oven for 30 minutes, or until cooked through. Add cheddar cheese to top and brown 5 minutes or until cheese is melted.