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Ingredients
6 Ounces dry extra wide egg noodles, uncooked
1 Pound ground beef
2 Cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 (10 oz) Can Ro*Tel� Original Diced Tomatoes & Green Chilies, undrained
1 (10 oz) Can red enchilada sauce
1 1/4 Cups water
1-1/4 Cups shredded Mexican blend cheese
1/4 Cup thinly sliced green onions
Sour cream
Instructions
Preheat oven to 400�F. Spray 13� x 9� glass baking dish with cooking spray. Place uncooked noodles in baking dish.
Heat large skillet over medium-high heat, add beef and cook for 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.