Sometimes you just have to get dinner on the table fast! This Mexican Enchilada Noodle Bake is my “go to, in a hurry, feed the multitudes” recipe. It is 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 been working on. I am experimenting by replacing the corn tortillas and masa in some of my Mexican food recipes with something healthier… noodles! Noodles actually save time because you don’t have to dip each one in hot oil and they are healthier without the added fat of tortillas and oil. Luckily, No Yolks Noodles offered to sponsor this recipe. No Yolks Noodles are cholesterol-free and sodium-free so, they are a perfect noodle for my recipe makeovers.
This 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.
Here are my tips for getting Mexican Enchilada Noodle Bake on the table in under 30 minutes:
- Start with hot water to begin with. Letting the tap water run long enough to get hot will save time in the pot. (Sorry, I couldn’t resist.)
- Don’t over fill the pot of water, use only enough water for the noodles to float freely.
- Start the water boiling before getting out the rest of ingredients to give it a head start.
- Break up the ground beef into small pieces so it will brown quickly.
- Drain the beef then add the enchilada sauce and bring it 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).
- Everything is already hot so, bake only long enough to melt the cheese and brown as desired.
- 12 ounce package of broad, flat noodles
- Enough salted water to cover the noodles 1 inch
- 2 tablespoons vegetable oil
- ½ white onion, diced
- 2 cloves garlic, minced or 1 heaping teaspoon bottled, minced garlic
- 1 pound ground beef
- 2½ 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...
- 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.
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