Wednesday, October 3, 2012

Taco Noodle Bake

Going for a walk together with the kids, running down to borrow sugar, a quick wave of the hand in the morning, and swapping recipes are all perks of having awesome neighbors.  Our amazing friend, neighbor and Paige's god-mom, Melissa, shared this recipe with us that is a twist on the traditional tacos.

So wait... we're combining pasta and tacos?  I knew we had to try it.

I'm a taco feign and cannot get enough of all things Mexican so I was excited when this recipe turned out to be just as tasty as Melissa promised.

Per usual, I made some adjustments to the original recipe in regards to spices and the amount of meat added.  What we ended up with was a hearty dish that both Jim and I devoured.


Taco Noodle Bake
(adapted from Taste of Home)

12 ounces egg noodles
1 pound ground turkey or beef
1-8 ounce can tomato sauce
3/4 cup water
1-4 ounce can chopped green chilies
1 envelope taco seasoning
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese
1/2 cup taco sauce
sour cream, lettuce, tomatoes, black olives for garnish

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, cook the meat over medium heat until no longer pink; drain. Stir in the tomato sauce, water, green chilies, taco seasoning, onion powder, cayenne pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Drain noodles; place in an 11-in. x 7-in. baking dish coated with cooking spray. Spread the meat mixture over the top. Sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.
Spread taco sauce over top of the cheese. Top with sour cream, lettuce, tomatoes, black olives.

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