Ingredients for Mexican Noodle Bake Meatless
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Green Pepper
- 2 stalks celery, chopped
- 2 tablespoons taco seasoning
- Black Beans
- Red Kidney Beans
- 1 (15-ounce) can tomato sauce
- Diced Tomatoes
- Elbow Macaroni
- Cheddar Cheese
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How to Make Mexican Noodle Bake Meatless
- Preheat oven to 375°F (190°C).
- Cook 1 pound of macaroni according to package directions. Drain, rinse with cold water, and set aside.
- In a large skillet, sauté 1 medium onion (chopped), 1 green bell pepper (chopped), and 2 stalks celery (chopped) in 2 tablespoons of olive oil until softened (about 5-7 minutes).
- Stir in 2 tablespoons of taco seasoning, 2 (15-ounce) cans of black beans (rinsed and drained), 1 (28-ounce) can of crushed tomatoes, and 1 (15-ounce) can of tomato sauce.
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Remove from heat and stir in the cooked macaroni.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake uncovered for 45 minutes.
- Sprinkle 2 cups of shredded cheddar cheese over the top and bake for another 5 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving. Enjoy with sour cream and a side salad!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
38g
Fat
24g
Carbs
23g
