Ingredients
- 1 pound ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 1 celery stalks, diced
- 4 cloves garlic, minced
- 1 (6 ounce) can of tomato paste
- 1 cup water
- 1 (14 ounce) can of mexican stewed tomatoes
- 1 (14 ounce) can tex mex style diced tomatoes
- 1 (2.25 ounce) can of sliced black olives, drained
- 1 (4 ounce) can of green chilis
- 1 (14.5 ounce) can of green beans, drained (optional)
- 1 (14.5 ounce) can of corn, drained
- 1 (14.5 ounce) can of kidney beans, drained and rinsed
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon sriracha sauce (or similar hot chili sauce)
- 1 teaspoon hot sauce- louisiana style
- 2 cups cheddar cheese, shredded
- 16 ounces wide egg noodles
- Salt and pepper to taste
How to Make
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Step 1: Preheat oven to 375°. Put on a large pan of water to boil for the egg noodles. When it comes to a boil, add egg noodles and boil until they are done. Drain noodles and set aside.
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Step 2: Meanwhile, brown ground beef with the onion, celery, and bell pepper. When meat is almost brown, add the garlic and start to cook that also. Drain well and place the meat back in the pan you browned it in.
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Step 3: Add tomato paste and cup of water to the meat and cook the tomato paste for 3-4 minutes with the meat.
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Step 4: In a large bowl mix the meat veggie mixture, 1 1/2 cups of cheese and the rest of the ingredients including the cooked egg noodles. Mix well.
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Step 5: Spray a large casserole dish (5 quarts) or two 9x13 pans. Pour mixture into the pans and top with the cheese.
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Step 6: Bake for 30-40 minutes until bubbly and cheese has melted.
We hope you enjoy this recipe!
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