Coconut Ice Cream
- 20 Apr - 26 Apr, 2024
Ingredients
· 6 oz. wide egg noodles, uncooked
· 1lb. ground chuck beef (80% lean)
· 2 cups frozen Southwest vegetable mix (corn, black beans, red peppers)
· 1x10oz. can of diced tomatoes and green chillies undrained
· 1x10oz. red enchilada sauce
· ¾ cups water
· ¾ cups Mexican blend of cheese, shredded
· ¼ cup green onions, thinly sliced
· non-stick cooking spray
· Sour cream (optional)
Preheat oven to 200°C. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in the dish. Heat large skillet over medium-high heat; add beef and cook for five to seven minutes or until crumbled and no longer pink, then drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles. Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.
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