I got creative while we were housebound during a snowstorm one winter and used ingredients I had on hand to come up with this hearty casserole.—Judy Munger, Warren, Minnesota
- 2 cups uncooked wide egg noodles
- 2 pounds ground beef
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 can (4 ounces) chopped green chilies
- 1 envelope taco seasoning
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 cup (4 ounces) shredded cheddar cheese
- 2 cups shredded lettuce
- 1 cup diced fresh tomatoes
- 1/3 cup sliced ripe olives, drained
- 1/2 cup taco sauce
- 1/2 cup sour cream
- Preheat oven to 350°. Cook noodles according to package directions.
- Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
- Drain noodles; place in a greased 11x7-in. baking dish. Spread with beef mixture; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. Let stand 10 minutes.
- Top with lettuce, tomatoes, olives and taco sauce. Garnish with sour cream. Yield: 8 servings.
Originally published as Taco Noodle Dish in Potluck 2009 2009, p55
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