Taco Noodle Casserole

Is there a better way to shake up taco Tuesday than with a hearty and comforting taco casserole? This taco noodle casserole features a classic ground beef filling made with taco seasoning, tomato sauce and canned green chiles—it’s extra saucy with just the right kick. But instead of tortillas or crunchy shells, we pile the meat filling on top of tender egg noodles so they can soak up the zesty sauce.

The taco casserole with noodles gets topped with shredded cheddar cheese and baked until the cheese melts to ooey-gooey perfection. Just before serving, we finish the casserole with fresh toppings like diced tomatoes, shredded lettuce, sliced olives, taco sauce and sour cream, but there’s plenty of room to get creative with your favorite taco toppings. Whether you’re feeding a family or looking for an easy way to serve tacos at a potluck, this taco noodle bake is sure to be a success.

Ingredients for Taco Noodle Casserole

• Noodles: Wide egg noodles serve as the hearty base of the casserole. You can boil them just before assembling the casserole or use leftover noodles—you’ll need 4 to 5 cups of cooked noodles.
• Ground beef: The classic choice for taco filling, ground beef adds rich flavor and plenty of filling protein. For a lighter casserole, swap in ground chicken or turkey.
• Tomato sauce: Tangy tomato sauce creates the sauce base that coats the meat and noodles. If you’re out of tomato sauce, swap in a can of diced tomatoes with their juices or a jar of salsa.
• Canned green chiles: Don’t drain the green chiles before adding them to the skillet—the liquid will keep the meat mixture tender and enhance the sauce with subtle heat.
• Taco seasoning: Store-bought packets are an easy shortcut to zesty taco flavor, but you can make homemade taco seasoning by mixing pantry spices. This recipe calls for one packet, but I’d recommend doubling it if you prefer a bolder flavor.
• Spices: Extra onion powder, chili powder and garlic powder enhance the taco seasoning and ensure the saucy meat mixture is flavorful.
• Shredded cheese: Use sharp cheddar for the most flavor, swap in a Mexican blend for milder flavor or use pepper jack for extra kick.
• Toppings: We drizzle the casserole with taco sauce for extra flavor and then pile on shredded lettuce, diced tomatoes and sliced ripe olives for a fresh bite. Add a dollop of sour cream to balance the warm spices. Feel free to get creative and use your favorite taco toppings.

Directions

Step 1: Boil the noodles

Preheat the oven to 350°F. Cook the egg noodles according to the package directions.

Editor’s Tip: Cook the noodles until just al dente. They’ll continue cooking in the oven, and we don’t want them to turn mushy.

Step 2: Combine the meat mixture

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While the noodles cook, brown the ground beef in a large skillet over medium heat until no pink remains. Drain the excess grease.

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Stir in the tomato sauce, 1/2 cup of water, green chiles, taco seasoning, onion powder, chili powder and garlic powder. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for five minutes.

Step 3: Assemble the casserole

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Drain the noodles, then transfer them to a greased 11×7-inch baking dish.

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Top the noodles with the beef mixture and shredded cheddar cheese.

Step 4: Bake, then serve with toppings

Bake, uncovered, for 10 to 15 minutes until the cheese melts. Let stand for 10 minutes before garnishing and serving. Top the casserole with lettuce, tomatoes, olives and taco sauce, and garnish with dollops of sour cream.

Editor’s Tip: If you expect leftovers, serve the toppings in individual bowls instead of piling them on the casserole. Each person can add what they like to their serving, and you can reheat leftovers without wilting the veggies or melting the sour cream.

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Taco Noodle Casserole Variations

• Add legumes: Stir a can of lentils or drained black beans into the meat filling for even more protein.
• Make a meat and veggie filling: Get more veggies in by cooking finely chopped onion and bell peppers with the meat. You could also add diced zucchini, mushrooms or corn into the taco filling for extra color and texture.
• Switch up the protein: Substitute ground turkey or chicken for a lighter dish.
• Go meatless: Turn this into a plant-based taco noodle bake by swapping in plant-based meat crumbles, lentils, pulled jackfruit or beans for the ground meat.
• Make it low-carb: Use zucchini noodles or cooked spaghetti squash strands instead of noodles as the casserole base.
• Turn up the heat: Season the meat with spicy taco seasoning or sprinkle in cayenne or crushed red pepper for more of a kick.
• Pile on the toppings: Make this recipe your own by topping it with chopped avocado or guacamole, salsa, sliced jalapenos, pickled red onions, refried beans, pico de gallo, crumbled Cotija cheese or crumbled tortilla chips.

How to Store Taco Noodle Casserole

Transfer leftovers to an airtight storage container and keep them refrigerated for up to four days. If you’ve already added fresh toppings to the whole casserole, scrape off what you can and discard or store them separately. The veggie toppings and sour cream won’t hold up to reheating, so plan to add fresh toppings the next time you enjoy the casserole for the best taste and texture.

Can you freeze taco noodle casserole?

You can assemble and freeze the taco noodle casserole for up to three months, but we don’t recommend freezing leftovers after you add the fresh taco toppings. To freeze the casserole, cook the noodles and prepare the ground beef mixture as directed. Layer them in a freezer-safe baking dish and top with cheese, but do not bake. Wrap the dish tightly with storage wrap and aluminum foil.

Thaw the casserole overnight in the fridge, then let it sit at room temperature while the oven preheats. Bake, covered, at  350° for 20 to 30 minutes until the filling reaches 165° and the cheese melts. Serve with your choice of taco toppings.

Can you make taco noodle casserole ahead of time?

Yes, you can prepare the taco casserole with noodles up to one day ahead of time and bake it just before serving. Follow the recipe up to the point of baking the casserole. Once assembled, tightly cover the baking dish with storage wrap and pop it in the fridge. When ready to eat, bake it at 350° for 20 to 25 minutes and serve with toppings.

How do you reheat this taco noodle casserole?

Reheat individual portions in the microwave, or warm the casserole in a 350° oven for 20 to 30 minutes or until the center reaches 165° on an instant-read thermometer. After reheating, add fresh lettuce, tomatoes, sour cream and any other toppings you like.

Taco Noodle Casserole Tips

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What type of beef is best for this taco noodle bake?

I recommend using 85% lean beef for this taco noodle casserole. It has just enough fat to deliver a rich flavor without making the dish overly greasy. Leaner ground beef, like 90/10 and 93/7 blends, will also work. They tend to be a bit drier, but adding tomato sauce and green chiles to the meat delivers plenty of moisture to keep the taco filling juicy and flavorful.

Can you make taco noodle casserole on the stovetop?

Sure! If you don’t want to turn on the oven, make taco noodle casserole on the stovetop, similar to ground beef skillet recipes. Cook and drain the noodles and brown the ground beef as directed. After simmering the meat with the seasonings, tomato sauce and green chiles, stir the noodles into the same skillet and top with shredded cheese. Once the cheese melts, pull the skillet from the heat and let it sit for five minutes before adding your favorite toppings.

What can you serve with taco noodle casserole?

Since this dish contains meat, starch and plenty of veggie toppings, it’s a filling stand-alone Mexican casserole. If you want to make it a feast, pair it with a Mexican side dish, like esquites (Mexican street corn salad), or a simple tomato and avocado salad. Start the meal with chips and guacamole, and end on a sweet note with a Mexican dessert, like tres leches cake or refreshing paletas.