Taco Noodle Hot Dish

Taco Noodle Hot Dish combines the flavors of a taco and cheese in an American goulash type casserole for pure comfort.

Taco Noodle Hot Dish

By Sue Lau | Palatable  Pastime

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Taco Noodle Hot Dish is my recipe of the day with the blogging group Baking Bloggers. We get together monthly to post recipes on various topics. For August we are sharing recipes using sweet corn in a baked dish.

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I had been feeling in need of some good old-fashioned comfort food so went with making a macaroni casserole, or hot dish.

Instead of the usual flavors I decided to spice it up with taco seasoning, tomatoes, corn, black beans and cheese. It is perfectly comforting and hit the spot.

I imagine this will go over perfect with the preteen and teenager kids, so if you have a pack of those or grandkids coming over, go for it.

Baking Bloggers

Baking Bloggers

Baking Bloggers: Baking with Sweet Corn

Taco Noodle Hot Dish

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Taco Noodle Hot Dish

Taco Noodle Hot Dish

Sue Lau
!click stars to rate this recipe!
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Dish
Cuisine American, Tex-Mex
Servings 8
Calories 432 kcal


  • 3 cups uncooked macaroni cooked and drained
  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 1 cup fresh cut corn or frozen corn
  • 1/2 teaspoon each salt and black pepper
  • 2 tablespoons packet taco seasoning
  • 15 ounce can diced tomatoes and green chilies
  • 1 cup canned black beans rinsed and drained
  • 8 ounces tomato sauce
  • 8 ounces 4-cheese Mexican shredded cheese blend


  • Preheat oven to 375F.
  • Cook macaroni according to package directions and drain.
  • Brown the ground beef with the onion and corn; drain off fat.
  • Season with salt, pepper and taco seasoning, then add tomatoes, black beans and tomato sauce and heat through.
  • Combine cooked macaroni with sauce in a large mixing bowl and place in an oblong casserole dish that has been sprayed with nonstick spray or lightly greased.
  • Sprinkle cheese over the top.
  • Bake about 25 minutes or until hot and bubbly and cheese has melted.


From the kitchen of palatablepastime.com


Serving: 1gCalories: 432kcalCarbohydrates: 52gProtein: 28gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 62mgSodium: 744mgPotassium: 644mgFiber: 5gSugar: 6gVitamin A: 441IUVitamin C: 10mgCalcium: 236mgIron: 4mg
Keyword Casserole
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4 responses

  1. Ok, this is replacing tomorrow’s Taco Tuesday recipe on the menu. I have a couple of ears waiting to be used and the Teen is going to love this dish.

    • Remember to use the Bundt pan. Stick the end of the ear in the hole to steady the corn and the pan catches all the kernels as you cut them off. My stems snapped off, but I trimmed the tips and then stuck the other end into the hole, also works.

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