Noodles Mexicana Food

NOODLES MEXICANA

Steps:

• In a large skillet over medium heat, cook the ground beef, onion, and garlic until beef is evenly brown. Drain.
• Mix the corn, olives, tomatoes, chili beans, and green onions into the skillet. Season with taco seasoning and salt. Cover, and cook 15 minutes.
• Mix the egg noodles into the skillet. Cover, and continue cooking 12 minutes, or until egg noodles are tender. Top each serving with a dollop of sour cream.

MEXICAN NOODLE BAKE (MEATLESS)

Steps:

• Cook macaroni according to package directions, drain and rinse in cold water, set aside.
• In a large skillet, saute onion, pepper and celery in oil until softened.
• Stir in taco seasoning, beans, tomatoes and tomato sauce.
• Simmer for 10 minutes.
• Remove from heat and stir in cooked noodles.
• Spread mixture in a 9 x 13 pan. (or, put in gallon ziploc bag and freeze--write baking instructions on the bag, then when you are ready to eat it, thaw in warm water for about 10 minutes, put in pan and bake).
• Bake, uncovered at 375 for 45 minutes.
• Sprinkle cheese on top and bake five more minutes or until cheese is melted.

SOPA SECA: MEXICAN NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate. Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey. Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top. Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved

MEXICAN LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

OLE! MEXICAN NOODLE BAKE

Steps:

• SET oven rack in center position; PREHEAT oven to 350°F ; SPRAY a 13 x 9 baking dish with non-stick cooking spray and set aside; GET all ingredients needed for recipe and place in work station; OPEN ingredient containers and have ready for when needed; BRING 3 quarts salted water to a boil.
• BROWN 1 lb. lean ground beef in a skillet over medium heat.
• COOK one 12 ounce package extra-wide egg noodles in rapidly boiling salted water until just slightly al dente; DRAIN noodles well without rinsing; RETURN noodles into the same cooking pot without heat; GENTLY stir in the remaining CREAMY-CHEESY NOODLES ingredients (one 16 ounce container sour cream, one 16 ounce container small curd cottage cheese, one 7 ounce can diced green chilies, and 1 tablespoon chives or snipped green onion tops; MIX gently until thoroughly blended.
• DRAIN ground beef when browned; RETURN skillet over medium heat; DRAIN one (10 ounce) can Ro-Tel brand diced tomatoes and green chiles; STIR in Ro-Tel, one 6 ounce can sliced olives (reserve 12 slices for the GARNISH), and one (1 1/4 ounce) package taco seasoning mix (or prepare my Recipe #364778 as instructed); SIMMER for 10 minutes or until most liquid is absorbed; REMOVE from heat.
• ADD 1/3 of the CREAMY-CHEESY NOODLES mixture into the bottom of greased baking dish.
• SPREAD 1/3 of the SEASONED GROUND BEEF mixture evenly in baking dish over the CREAMY-CHEESY NOODLES.
• SPRINKLE 1/3 of the MEXICAN BLEND CHEESE evenly over the SEASONED GROUND BEEF mixture.
• REPEAT layers in the same order and portions until all ingredients are used, finishing with the remaining MEXICAN BLEND CHEESE.
• GARNISH casserole with chives or sliced green onion tops and remaining 12 black olive slices.
• BAKE uncovered for 25 minutes at 350 F; ALLOW casserole to cool and set for 5-7 minutes before cutting and serving; SERVE; SNAP your fingers and shout,"OLE!".