 |
Prep Time: 0 Minutes Cook Time: 38 Minutes |
Ready In: 38 Minutes Servings: 6 |
|
This recipe is very easy to make. You can add red pepper flakes to make it even more spicy, if you like it hotter. Ingredients:
1 1/2 lbs. ground beef |
1 small onion, minced |
1 clove garlic, minced |
1 tablespoon chili powder |
1 teaspoon paprika |
1/8 teaspoon dried basil leaves |
1/8 teaspoon dill weed |
1/8 teaspoon dried thyme leaves |
1/8 teaspoon dried marjoram |
salt |
black pepper |
1 can (10oz) dieced tomatoes with green chilies, undrained |
1 can (8oz) tomato sauce |
1 cup water |
3 tablespoons worcestershire sauce |
1 package (about 10 oz) egg noodles, cooked according to package directions |
1/2 cup shredded cheddar cheese |
1/2 cup mozzarella cheese |
1/2 cup pepper-jack cheese |
1/2 cup provolone cheese |
Directions:
1. Preheat oven to 350.F
2. Cook and stir ground beef, onion and garlic in a large skilet over medium heat until meat is no longer pink, stirring to separate meat. Pour off drippings. Add chihi powder, paprika, basil, dill, thyme and marjoram. Season with salt and pepper. Cook and stir 2 minutes.
3. Add tomatoes with juice, tomato sauce, water and Worcestershire sauce; mix well. Cover and simmer 5 minutes.
4. In a lightly greased 2-quart casserol, combine meat mixture and noodles. Bake 25 minutes.
5. Mix cheeses and sprinkle evenly over top. Bake 5 minutes more or until cheese melts and casserole is bubbly
|
|