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Mexican Egg Noodle Casserole

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Ingredients

Adjust Servings:
1/2 lb ground beef
15 ounces corn, drained and rinsed
15 ounces kidney beans, drained and rinsed
1 green pepper, chopped
1 medium onion, chopped
1 ounce low-sodium taco seasoning (1 package)
1 cup low-sodium tomato sauce
1 1/2 cups low-fat cheddar cheese

Nutritional information

218.7
Calories
61 g
Calories From Fat
6.8 g
Total Fat
2.8 g
Saturated Fat
23.7 mg
Cholesterol
319 mg
Sodium
25.8 g
Carbs
4.7 g
Dietary Fiber
5 g
Sugars
15.6 g
Protein
215g
Serving Size

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Mexican Egg Noodle Casserole

Features:
    Cuisine:

    I got this recipe from Cornell Cooperative. I thought this taste so good. I tried a sample of this.

    • 45 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Mexican Egg Noodle Casserole, I got this recipe from Cornell Cooperative I thought this taste so good I tried a sample of this , I got this recipe from Cornell Cooperative I thought this taste so good I tried a sample of this


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    Steps

    1
    Done

    Cook and Drain Egg Noodles According to the Package Directions.

    2
    Done

    Brown Ground Beef in Medium Heat Skillet.

    3
    Done

    Drain.

    4
    Done

    Add Green Pepper and Onion, Saute 5 Minutes.

    5
    Done

    Add Beans, Corn and Tomato Sauce.

    6
    Done

    Simmer Another 5 Minutes.

    7
    Done

    Add Cooked Noodles and Mix Well.

    8
    Done

    Cover With Cheese and Let Set With Pan Cover 5 Minutes Until Cheese Is Melted.

    Avatar Of Owen Jenkins

    Owen Jenkins

    Breakfast boss crafting hearty and satisfying morning meals with creative flair.

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