"Adapted from a recipe at Budget Bytes. http://bit.ly/15yAWPO"
garlic clove, minced
lean ground beef
1 (28 ounce) cans
1 (4 ounce) cans
diced green chilies
1 (15 ounce) cans
low sodium beef broth
wide egg noodles
sliced black olives
ground black pepper
shredded cheddar cheese
In a Dutch oven, heat oil over medium heat until it shimmers. Add onion and garlic with a pinch of salt; sweat until soft, 2-3 minutes.
Add beef and cook, breaking beef into smaller pieces with the edge of a spoon, until browned through, about 8-10 minutes.
Add chili powder, cumin, oregano, tomatoes and chiles. Stir well.
Add beef broth and noodles. Press noodles down until they are mostly submerged. When simmering vigorously, turn heat down to a low simmer, cover pot and cook about 10 minutes, until noodles are tender. Stir frequently to prevent sticking.
When noodles are tender and liquid is mostly absorbed, add olives and season to taste with more salt and black pepper. Stir in most of the cheese until fully melted. Serve, topped with a bit more cheese and the sliced scallions.