Mexican Noodles
Source of Recipe
Gail Shipp
* Exported from MasterCook *
Mexican Noodles
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles, Pasta, Southwest
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces medium noodles -- uncooked
2 pounds ground beef,
or
2 pounds ground turkey
2 large onions -- chopped
1 can chopped green chilies -- undrained
-(8 oz)
1 can tomato sauce (32 oz)
2 small cans cream corn
1 cup salsa (desired hotness)
2 teaspoons cumin
2 teaspoons celery seed
2 tablespoons chili powder -- (or to taste)
16 ounces Cheddar cheese -- 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 overcook), 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 two large flat casseroles, approximately. 9 x 13 inches. Cover and refrigerate up to 12 hours. (if you want). When ready to bake, remove cover, sprinkle grated cheese over top and bake in preheated 400 oven for 30 minutes., then set oven to 450 for another 10 minutes. or until cheese is slightly brown.
NOTE: If baking cornbread or muffins to serve with this; use that recipe's temperature to warm up casserole. Remove muffins, and set oven to broil for a few minutes if you want to slightly brown cheese.
Also, If transporting this hot, cover pan with foil and poke vent.
Serves 10-12 depending on appetite.
Good with corn muffins, salad, school functions, boat.
Posted by Gail Shipp, Fidonet cooking echo, 5/16/95
Cuisine:
"Southwest"
Source:
"Posted by Gail Shipp, Fidonet cooking echo, 5/16/95"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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