I found a recipe on Recipe4Living for a “throw together Mexican Casserole”. Thus was the inspiration for this recipe. I’ve changed the amounts and added some extra ingredients. This was a HIT in my family. Very easy to make and quick to the table. In fact, I made it even quicker by cooking it on a weekend, and then just heating up individual portions in the microwave. This made an already hectic and busy week much more manageable, and the tasty dinners were much appreciated!
Drizzle of olive oil
1 white onion, chopped
3 cloves garlic, finely minced
2 lbs. ground beef (or you could use turkey if you prefer)
1 pkg. taco seasoning mix
1 tablespoon cumin powder
½ cup taco sauce
8 oz. can tomato sauce
1 cup mild chunky salsa
1 – 15oz can of sweet corn, drained
1 small can of sliced black olives, drained
1 small can of green chilies
1 – 15oz can of kidney beans, rinsed and drained
2 cups cooked egg noodles
Shredded cheddar cheese, or a Mexican Cheese blend – for topping
Preheat oven to 325 degrees.
Drizzle a bit of Olive Oil in a skillet. Sauté the onions & garlic until translucent. Add the ground beef and sauté until cooked. If necessary drain the pan of excess grease.
Add the taco seasoning mix and cumin powder to the pan, stir to combine well. Add the taco sauce, tomato sauce and salsa. Stir well to combine.
Add the corn, olives, chilies and kidney beans. Fold into the meat mixture. Finally add the cooked egg noodles and fold gently into the mixture to avoid tearing them or crushing them.
Spray a 9x13 pan with cooking spray. Turn the meat mixture into the pan. Sprinkle shredded cheese on top. Bake at 325 for 30 minutes until the cheese has melted and the casserole is bubbly.