Mexican noodles (fettucini)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Noodles, med; uncooked |
| 1 | pounds | Beef, ground or turkey |
| 1 | cup | Onion; chopped |
| 4 | ounces | Can chopped green chilies (undrained) |
| 16 | ounces | Tomato Sauce (Hot tomatoes) |
| 1 | small | Can cream corn |
| ½ | cup | Salsa (desired hotness) |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Celery seed |
| 1 | tablespoon | Chili powder (or to taste |
| 8 | ounces | Cheese, cheddar; or more |
| Mozzerelli | ||
Directions
In large mixing bowl, combine green chilies, tomato sauce, creamed corn, salsa, and all of the spices. Boil noodles according to package directions (do not over cook), drain and place in the mixing bowl.
Stir to combine the noodles and sauce mixture. Brown meat and chopped onion being sure to drain off any oil. Combine meat mixture with the noodles. Mix well. Pour mixture into flat casserole, approximately. 9 x 13. Cover and refrigerate up to 12 hours.
When ready to bake, remove cover, sprinkle grated cheese over top and bake in preheated 400 oven for 20 mins., then set oven to 450 for another 10 mins. or until cheese is slightly brown.
Submitted By N.F. MILLER ORTIZ On 02-17-95