Dinner

Beef Taco Noodle Bake

Next Taco Tuesday (or actually ANY day), give our Beef Taco Noodle Bake a try. It will certainly become a family favorite because it's a pasta dish that tastes like a taco! It starts with ground beef and onion, then tomato sauce and taco seasoning join the flavor fiesta. You might be surprised that Smith's Cottage Cheese is part of the noodle mixture, but trust us, it adds a definite richness to the Beef Taco Noodle Bake and as an added bonus, boosts the nutritious protein. When the creamy noodles are topped with the meat mixture then sprinkled with mozzarella cheese, you have a delicious dish that will make a regular appearance on your weekly menu. If you're pressed for time, you can also assemble this Beef Taco Noodle Bake in advance and either refrigerate up to 24 hours before baking or cover tightly and freeze for later use.

How to Make

INGREDIENTS

1 lb ground beef
1/2 cup chopped onion
15-oz can tomato sauce
1/2 cup water
1 to 1-1/4 oz package taco seasoning
9 to 10 oz medium egg noodles
2 tsp instant beef bouillon or beef base
2 cups Smith's cottage cheese
1 tbsp flour
1/4 cup sliced green onion
1 cup shredded mozzarella cheese

DIRECTIONS

In large skillet, brown beef and onion, stirring often to crumble meat. Drain well.
Add tomato sauce, water and taco seasoning in mix; bring to a boil. Reduce heat and simmer 10 minutes.
Cook noodles according to package directions, drain.
Combine noodles, beef bouillon or base, Smith's cottage cheese, flour and green onion. Spoon noodle mixture into a greased 2-1/2-quart casserole, top with meat mixture.
If desired, cover and refrigerate up to 24 hours or cover tightly and freeze for later use.
Bake uncovered in preheated oven until hot and bubbly.
Sprinkle with mozzarella cheese and bake an additional 5 minutes or until cheese melts.
Bake for 25-35 minutes at 350 F.

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