1 teaspoon cooking oil
1 pound lean ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 (14 ounce) can of stewed tomatoes (with juice), chopped
2 cups medium egg noodles
1 (12 ounce) can of kernel corn (with liquid)
1 1/4 cups water
1 (4 ounce) can of diced green chilies
1 (1 1/4 ounce) envelope of taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated jalapeño Monterey Jack cheese
Sliced black olives, for garnish
Heat cooking oil in large frying pan on medium. Add next 4 ingredients. Scramble-fry for about 10 minutes until beef is no longer pink. Drain.
Add tomatoes with juice. Stir. Transfer to ungreased 3 quart casserole.
Add next 7 ingredients. Stir. Bake, covered, in 350°F oven for about 1 hour, stirring once at halftime, until noodles are tender but firm.
Sprinkle with cheese. Bake, uncovered, for another 5 to 10 minutes until cheese is melted.
Garnish with olives.
1 serving: 349 Calories; 15.0 g Total Fat (5.5 g Mono, 1.2 g Poly, 6.7 g Sat); 68 mg Cholesterol; 33 g Carbohydrate; 4 g Fibre; 23 g Protein; 1217 mg Sodium
Reprinted from Most Loved Casseroles © Company's Coming Publishing Limited
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