CHEESY TEX-MEX CASSEROLE
Author: Celia Becker @ www.AfterOrangeCounty.com
Recipe type: Main Dish
Cuisine: Tex-Mex
Serves: 6
- 1 Tablespoon Olive Oil
- 1Lb. 4 Oz. Ground Beef
- Salt & Pepper to Taste
- 1 Red Bell Pepper, Seeded & Diced
- 1 Bunch Green Onions, (White & Green Parts) Diced
- 1 - 6 Oz. Can Tomato Paste
- 1 - 14.5 Oz. Can Petite Diced Tomatoes
- 1 Teaspoon Taco Seasoning
- 1- 12z. Bag Extra Wide Egg Noodles
- 1 Cup Sour Cream
- 1 Cup Freshly Grated Parmesan Cheese
- 2 Cups Grated Medium Cheddar Cheese
- Preheat oven to 425 degrees F. Prepare a 4 quart baking dish.
- Add olive oil to a large skillet and heat it up.
- Add ground beef and cook until no longer red, breaking meat into small pieces.
- Add bell peppers and green onions to the meat and cook until vegetables are crisp/tender.
- Sprinkle meat with Taco Seasoning and salt & pepper to taste.
- Push the meat aside, add the tomato paste and cook/toast for 1 minute.
- Add the diced tomatoes and simmer for about 3 minutes until the mixture begins to thicken. Set aside.
- Meanwhile bring a large pot of salted water to a boil.
- Add egg noodles and cook until al dente. Drain and return noodles to the pot.
- Mix sour cream and parmesan cheese into the noodles.
- Add the noodle mixture in the prepared casserole dish.
- Pour the meat mixture evenly over the noodles.
- Sprinkle on the grated cheddar cheese.
- Bake for about 15 minutes until the cheese is melted and the casserole is bubbly hot.
- ENJOY!
Recipe by After Orange County at http://afterorangecounty.com/2014/01/22/cheesy-tex-mex-casserole/
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