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Ingredients Jump to Instructions ↓

  1. 2 cups uncooked wide egg noodles

  2. 2 pounds ground beef

  3. 1 can (8 ounces) tomato sauce

  4. 1/2 cup water

  5. 1 can (4 ounces) chopped green chilies

  6. 1 envelope taco seasoning

  7. 1 teaspoon onion powder

  8. 1 teaspoon chili powder

  9. 1/2 teaspoon garlic powder

  10. 1 cup (4 ounces) shredded cheddar cheese

  11. 2 cups shredded lettuce

  12. 1 cup diced fresh tomatoes

  13. 1/3 cup sliced ripe olives, drained

  14. 1/2 cup taco sauce

  15. 1/2 cup BREAKSTONE'S® Sour Cream

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain noodles; place in a greased 11-in. x 7-in. baking dish. Spread with beef mixture; sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Let stand for 10 minutes. Top with lettuce, tomatoes, olives and taco sauce. Garnish with sour cream. Yield: 8 servings.

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