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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Comfort food. Adapted from recipe of J. Paré. Ingredients:
1 teaspoon cooking oil |
1 lb lean ground beef |
1 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped red pepper |
1 (14 ounce) can stewed tomatoes, chopped |
2 cups medium egg noodles |
1 (12 ounce) can kernel corn (with liquid) |
1 1/4 cups water |
1 (1 1/4 ounce) envelope taco seasoning mix |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup grated monterey jack pepper cheese |
sliced black olives, for garnish |
Directions:
1. Heat cooking oil in large frying pan on medium. Add next 4 ingredients. Scramble-fry for about 10 minutes until beef is no longer pink. Drain.
2. Add tomatoes with juice. Stir. Transfer to ungreased 3 quart (3 L) casserole.
3. Add next 7 ingredients. Stir. Bake, covered, in 350°F (175°C) oven for about 1 hour, stirring once at halftime, until noodles are tender but firm.
4. Sprinkle with cheese. Bake, uncovered, for another 5 to 10 minutes until cheese is melted.
5. Garnish with olives.
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