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Title: Mexican Noodles
Categories: Beef Casserole
Yield: 6 Servings
| 8 | oz | Noodles, med; uncooked |
| 1 | lb | Beef, ground or turkey |
| 1 | c | Onion; chopped |
| 4 | oz | Can chopped green chilies (undrained) |
| 16 | oz | Can tomato sauce |
| 1 | sm | Can cream corn |
| 1/2 | c | Salsa (desired hotness) |
| 1 | ts | Cumin |
| 1 | ts | Celery seed |
| 1 | tb | Chili powder (or to taste |
| 8 | oz | Cheese, cheddar; or more |
In large mixing bowl, combine green chilies, tomato sauce, creamed corn, salsa, and all of the spices. Boil noodles according to package
directions (do not over cook), drain and place in the mixing bowl. Stir to combine the noodles and sauce mixture. Brown meat and chopped onion being sure to drain off any oil. Combine meat mixture with the noodles. Mix well. Pour mixture into flat casserole, approximately. 9 x 13. Cover and refrigerate up to 12 hours.
When ready to bake, remove cover, sprinkle grated cheese over top and bake in preheated 400 oven for 20 mins., then set oven to 450 for another 10 mins. or until cheese is slightly brown.
Serves 4 - 6 depending on appetite. ** If transporting this hot, cover pan with foil and poke vent holes.
Good with corn muffins, salad School Functions
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50
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