Mexican Egg Noodle Casserole |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I got this recipe from Cornell Cooperative. I thought this taste so good. I tried a sample of this. Ingredients:
1/2 lb ground beef |
15 ounces corn, drained and rinsed |
15 ounces kidney beans, drained and rinsed |
1 green pepper, chopped |
1 medium onion, chopped |
1 ounce low-sodium taco seasoning (1 package) |
1 cup low-sodium tomato sauce |
1 1/2 cups low-fat cheddar cheese |
Directions:
1. Cook and drain egg noodles according to the package directions.
2. Brown ground beef in medium heat skillet.
3. Drain.
4. Add green pepper and onion, saute 5 minutes.
5. Add beans, corn and tomato sauce.
6. Simmer another 5 minutes.
7. Add cooked noodles and mix well.
8. Cover with cheese and let set with pan cover 5 minutes until cheese is melted.
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