Mexican noodles (fettucini)

Yield: 6 servings

Measure 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
\N \N Mozzerelli

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

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