Prep 25 mins
Cook 45 mins
I tore this recipe out of our state newspaper years and years ago, and it finally worked its way into my attention span. I don't know what is Spanish about it (except the onion), but I do know it is a really good casserole that is easy to make. It can be made ahead and frozen. It can be halved, doubled or tripled without hurting it, and it is really tasty. The heat can be adjusted according to your taste. Oh, yes, a real kid's favorite, too.
- 1 (6 ounce) package wide egg noodles
- 1 1⁄2 lbs ground chuck
- 1⁄2 medium Spanish onion, chopped
- 1 tablespoon red chili powder (to taste)
- 1 (28 ounce) can whole tomatoes
- 1 (4 ounce) canchopped green chilies (to taste)
- 1 lb longhorn cheese, grated
- 1 (14 ounce) can corn, drained
- Preheat oven to 350 degrees. Grease a 9- x 13-inch baking pan or 3 quart casseiole.
- Cook the noodles according to package directions in boiling salted water. Drain and reserve.
- Brown meat and onion in a skillet until meat loses pink color and onions are tender. Salt to taste and add red chilli powder. Reserve.
- While meat is cooking, mix tomatoes and chilies in a blender and set aside.
- Mix noodles, meat mixture and tomato mixture together in a large bowl with the corn and half the grated cheese. Mix well and spoon into a greased 3-quart casserole. Or you can mix the ingredients right in the casserole. Sprinkle remaining cheese on top.
- Bake in preheated oven until hot and bubbly, approximately 45 minutes.