Mexican Noodle Casserole
An easy mexican inspired spaghetti casserole
Yield: 8
Calories: 242cal
Cost: $10
Materials
- 1 lb. ground beef
- 1 cup sweet onion chopped
- 1 green pepper chopped
- 1 15 oz. cream style corn
- 1 15 oz. tomato soup
- 1 8 oz. tomato sauce
- 1 8 oz. mushrooms (drained)
- ½ tsp. salt
- ½ tsp. ground black pepper
- 2 tsp. chili powder
- 2 cups shredded cheese - Mexican blend
- 1 8 oz. spaghetti noodles
- Optional toppings - sliced olives tomatoes chopped, sliced green onion, sour cream
Instructions
- Preheat the oven to 350 degrees
- Brown the beef, along with the onion and green pepper
- Drain any extra grease from the pan
- Add everything but the cheese and noodles
- Simmer for about 15 minutes
- Cook and drain the noodles
- Add the cooked noodles to the meat mixture
- In a 3 quart casserole dish layer the meat mixture with the cheese - first meat, then cheese, meat and finally cheese on top
- Bake for about 30 minutes
- Serve with toppings of choice
Notes
nutrition facts are only an estimate
Nutrition
Calories: 242cal | Carbohydrates: 4g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 357mg | Potassium: 254mg | Fiber: 1g | Sugar: 2g | Vitamin A: 613IU | Vitamin C: 13mg | Calcium: 163mg | Iron: 2mg