Ingredients
1 lb ground beef
1 medium onion, chopped
1 bell pepper, chopped
1 can (15 oz) diced tomatoes, undrained
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) black beans, drained and rinsed
1 packet taco seasoning mix
2 cups shredded cheddar cheese
1 can (10.75 oz) condensed cream of mushroom soup
1/2 cup sour cream
4 cups cooked egg noodles
Salt and pepper to taste
Directions
1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
3. Add the chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.
4. Stir in the diced tomatoes, corn, black beans, and taco seasoning mix. Let it simmer for about 10 minutes to blend the flavors.
5. In a large bowl, combine the shredded cheddar cheese, condensed cream of mushroom soup, and sour cream.
6. Add the cooked egg noodles to the bowl and mix until the noodles are well coated.
7. Pour the beef mixture into a 9×13 inch baking dish. Spread the noodle mixture evenly over the top.
8. Bake in preheated oven for 25-30 minutes or until the casserole is bubbly and the cheese is melted and golden.
9. Let the casserole cool for a few minutes before serving. Season with salt and pepper to taste.
Variations & Tips

For a spicier version, consider adding a can of diced green chilies or using a spicy taco seasoning mix. You can also swap out the ground beef for ground turkey or chicken if you prefer a lighter option. For a bit of crunch, top the casserole with crushed tortilla chips before baking. And for those who love veggies, adding a handful of frozen peas or some chopped zucchini will only enhance the dish.