Sometimes I'll make extra of this comforting, noodle-y supper to guarantee leftovers. It's a great take-along dish for work or school. Trim calories from the entree by substituting ground turkey for the beef and low-fat cheese for the full-fat cheddar. —Tabitha Allen, Cypress, Texas
Ingredients
- 8 ounces uncooked medium egg noodles (about 4 cups)
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 can (11 ounces) Mexicorn, drained
- 1 cup shredded cheddar cheese
Directions
- Cook noodles according to package directions; drain.
- Meanwhile, in a large skillet, cook beef with onion over medium-high heat until no longer pink, 6-8 minutes; crumble beef. Stir in salt, pepper, tomato sauce and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
- Stir in corn and noodles; heat through. Sprinkle with cheese; let stand, covered, until cheese is melted.
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