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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I often serve this tangy dish to the cowboys when we work the cattle on our ranch. To save time, I assemble it the day before, refrigerate it and bake it the next day.Edna Irick, Bryan, Texas Ingredients:
1 pound ground beef |
1 large onion, chopped |
1/2 cup chopped green pepper |
8 ounces wide egg noodles, cooked and drained |
1 pound process cheese (velveeta), cubed |
1 can (14-3/4 ounces) cream-style corn |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (4 ounces) chopped green chilies, undrained |
1 can (4 ounces) mushroom stems and pieces, drained |
1/2 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients and mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Yield: 8-10 servings.
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