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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Sometimes, I'll make extra to guarantee leftovers. It's a great take-along main dish for work or school. Trim calories from the entree by substituting ground turkey for the beef and low-fat cheese.—Tabitha Allen, Cypress, Texas Ingredients:
1 package (8 ounces) medium egg noodles |
1-1/2 pounds ground beef |
1 medium onion, chopped |
1 can (8 ounces) tomato sauce |
1/2 cup water |
1 can (11 ounces) mexicorn, drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and water. Bring to a boil. Reduce heat; cover and cook for 8 minutes.
2. Drain the noodles; add to beef mixture. Stir in the corn, salt and pepper. Sprinkle with cheese; cover and cook until heated through and cheese is melted. Yield: 8-10 servings.
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