Spicy Taco Beef and Noodles Casserole

 This is such a great dish, packed with so much flavor. It's super easy too. Enjoy!

Ingredients:

-8 oz extra wide egg noodles, NOT cooked

-2 lbs lean ground beef

-1 large onion, finely chopped

-2 (1 oz each) packets mild taco seasoning

-1 (15 oz) can corn, drained

-1 (15 oz) can black beans, rinsed and drained

-1 (4 oz) can diced green chili peppers

-1 (10 oz) can diced tomatoes with green chilies, do NOT drain

-1 (10 oz) can red enchilada sauce

-1 1/4 cups water

-1 cup shredded pepper jack cheese

-1/2 cup shredded cheddar cheese

-sour cream, for topping

-chopped green onions, for topping

Directions:

Preheat oven to 400 F.

Coat the bottom and sides of 9x13 baking dish with cooking spray. Place uncooked noodles on the bottom. Set aside.

In a large skillet, brown the beef and onion. Drain any fat, then return skillet to stove. Sprinkle with the taco seasoning and give it a good stir. Add the drained corn, beans, chili pepper, tomatoes with all the juice, enchilada sauce, and water. Mix very well and bring to a boil.

Carefully, pour the mixture over the noodles (try to cover all the noodles).

Cover tightly with foil and bake in preheated oven for 15 minutes.

Remove from the oven and quickly and carefully stir. Sprinkle the cheeses on top. Cover again with foil, but not too tight, so that the cheese doesn't stick to it.

Return to the oven for 10 more minutes or until the noodles are cooked through.

Remove from the oven and let it sit for a couple of minutes.

Serve onto plates with a dollop of sour cream on top and some chopped green onions. Yum! Enjoy!