I found a recipe on
Recipe4Living for a “throw together Mexican Casserole”. Thus was the inspiration for this
recipe. I’ve changed the amounts and
added some extra ingredients. This was a
HIT in my family. Very easy to make and
quick to the table. In fact, I made it
even quicker by cooking it on a weekend, and then just heating up individual
portions in the microwave. This made an
already hectic and busy week much more manageable.
Ingredients:
Drizzle of olive oil
1 white onion, chopped
3 cloves garlic, finely
minced
2 lbs. ground beef (or you
could use turkey if you prefer)
1 pkg. taco seasoning mix
1 tablespoon cumin powder
½ cup taco sauce
8 oz. can tomato sauce
1 cup mild chunky salsa
1 – 15oz can of sweet corn,
drained
1 small can of sliced black
olives, drained
1 small can of green
chilies
1 – 15oz can of kidney beans,
rinsed and drained
2 cups cooked egg noodles
Shredded cheddar cheese, or
a Mexican Cheese blend – for topping
Directions:
Preheat oven to 325
degrees.
Drizzle a bit of Olive Oil
in a skillet. Sauté the onions &
garlic until translucent. Add the ground
beef and sauté until cooked. If
necessary drain the pan of excess grease.
Add the taco seasoning mix
and cumin powder to the pan, stir to combine well. Add the taco sauce, tomato sauce and
salsa. Stir well to combine.
Add the corn, olives, chilies
and kidney beans. Fold into the meat
mixture. Finally add the cooked egg
noodles and fold gently into the mixture to avoid tearing them or crushing
them.
Spray a 9x13 pan with
cooking spray. Turn the meat mixture
into the pan. Sprinkle shredded cheese
on top. Bake at 325 for 30 minutes until
the cheese has melted and the casserole is bubbly.
