Ingredients for Ole Mexican Noodle Bake
- 1 lb ground beef
- Taco Seasoning Mix
- Tomatoes And Green Chilies
- Black Olives
- Egg Noodles
- Sour Cream
- Small Curd Cottage Cheese
- 1 (4 ounce) can chopped green chilies
- Chives
- Mexican Blend Cheese
- 1 medium onion, chopped
- 1 (14 1/2 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (7 ounce) package elbow macaroni (2 cups uncooked)
- 2 cups shredded cheddar cheese
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How to Make Ole Mexican Noodle Bake
- Preheat oven to 350°F (175°C).
- Cook elbow macaroni according to package directions. Drain and set aside.
- Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in crushed tomatoes, tomato sauce, green chilies, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- In a large bowl, combine the cooked macaroni, meat sauce, and 1 cup of the cheddar cheese. Mix well.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake for 20-25 minutes, or until heated through and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
26g
Fat
72g
Carbs
12g
