Mexican Enchilada Noodle Bake with ground beef, noodles mixed with lots of enchilada sauce and cheese. Bake it until the cheese is melted and creamy-Think ground beef enchiladas only faster and lighter!
Sometimes you just have to get dinner on the table fast! This Southwest Ground Beef Dinner Idea is my "go to dish" when I'm in a hurry and need to feed the multitudes fast. easy and ready for the table before you are.
I'm so glad you came to the blog today to see a new "recipe makeover" that I have been working on. I am experimenting by replacing the corn tortillas and masa in some of my Mexican food recipes with something a little healthier... noodles! No need for extra oil or fat.
This has become a favorite easy dinner recipe around my house. All the Southwest flavor of ground beef enchiladas but faster! No rolling individual enchiladas, no pre-frying corn tortillas. Plus, noodles are much lighter without the extra hot oil for dipping tortillas.
No Yolks Noodles sponsored this recipe. No Yolks Noodles are cholesterol-free and sodium-free so, they are a perfect noodle for my Southwest recipe makeovers.
If you'd like to make your own noodles, check out this homemade Egg Noodles recipe with step by step photos. Or, if you would like to change up the flavors, this turns into an easy taco pasta bake, as well.
This Mexican Ground Beef Noodle recipe is inspired by a baked ziti recipe that my mother used to make for us when I was a child. The noodle dish was filled with warm, spicy marinara sauce and lots of ground beef then smothered in cheese and baked until bubbly.
Mexican Enchilada Noodle Bake is my spin on that childhood favorite. This time, enchilada sauce is stirred into the noodles and ground beef. I mixed cheese right into the noodle mixture to add extra cheesiness like authentic beef enchiladas. More cheese is sprinkled on top and then it is baked in the oven until bubbly and golden brown
This recipe has become favorite of mine because it wraps all the flavor of Mexican beef enchiladas with the faster, healthier preparation.
Tips for getting Mexican Enchilada Noodle Bake on the table in under 30 minutes:
- Start with hot water to begin with. Let the tap water run long enough to get hot will save time in the pot. (Sorry, I couldn't resist a rhyme.)
- Don't over fill the pot with water, use only enough water for the noodles to float freely.
- Start the water boiling before you get the rest of ingredients out to prep. It will give the water a head start.
- Preheat the oven before prepping the recipe.
- Break the ground beef into small pieces as you cook it so that it will brown quickly.
- Drain the beef then, add the enchilada sauce to the already hot pan and ground beef.
- Bring the enchilada sauce to a boil before mixing in the noodles.
- Preheat the baking dish for a few minutes so it has a head start in warming (do not leave an empty glass dish in the oven too long).
- Spray the dish with Pam or cooking spray to save time cleaning up.
- Everything is already hot so, bake only long enough to melt the cheese and brown the top if desired.
Mexican Enchilada Noodle Bake
All the flavor of authentic Mexican Beef Enchiladas in a faster, healthier noodle bake.
Ingredients
- 12 ounce package of broad, flat noodles
- Enough salted water to cover the noodles 1 inch
- 2 tablespoons vegetable oil
- ยฝ white onion, diced
- 2 cloves garlic, minced or 1 heaping teaspoon bottled, minced garlic
- 1 pound ground beef
- 2 ยฝ cups homemade enchilada sauce or 20 can of you favorite store bought
- 2 cups cheddar or longhorn cheese, grated
- Garnish with shredded lettuce, diced tomatoes and avocado, sour cream, etc...
Instructions
- Preheat oven to 350 degrees
- Pour noodles into a large pot and cover with enough hot water for the noodles to float freely but, not an excessive amount. Salt the water.
- Heat vegetable oil in a large skillet and brown onion until translucent and slightly brown, about 4 minutes. Add garlic and saute another minute or two. Add ground beef and cook until browned, about 8 to 10 minutes. Drain beef.
- Pour enchilada sauce into the skillet and bring to a boil. Drain noodles and stir into beef. Add 1 cup of cheese and stir.
- Pour noodle mixture int a baking dish and sprinkle with remaining cheese. Bake until cheese is melted and slightly golden brown.
- Garnish with shredded lettuce, diced tomatoes, diced avocado and dab of sour cream.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 661Total Fat 39gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 19gCholesterol 114mgSodium 1276mgCarbohydrates 39gFiber 6gSugar 9gProtein 38g
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Kristen Chidsey
Mexican is always a winner at my house. I love the comfort of pasta in this dish as well!
jessica lynn
YUM! We're all about Mexican food in this house, we we'd absolutely eat something like this. Can't wait to see what your other recipes are on here ๐
Mary
How fun! And a nice alternative to having to roll enchiladas. I made enchiladas last night, actually, and suddenly my kids (preschool age) turned their nose up at them. I bet they wouldn't have if I made them with pasta noodles instead of tortillas! I'll try this one next time.
Leslie
I'm going to pin this, gosh that looks good! I like using the no yolks noodles myself. Thanks for sharing!
Carol Borchardt
So perfect for a quick meal!
Shann Eva
Yum! This sounds delicious, and something that my entire family would eat. I like the substitution of noodles. Great idea!
Stacey
Looks delicious and easy-- the best kind of recipe! Great tips for getting dinner on the table quick!