1 pound ground beef
(1) (15 oz) can sweet corn, drained
1 cup mild, chunky salsa
¼ cup sliced black olives
3 ½ cups cooked egg noodles
(1) (15.25 oz) can of kidney beans, drained and rinsed
¼ cup taco sauce
1 (1.25 oz) package taco seasoning mix
½ cup tomato sauce
Preheat oven 325 degrees F (165 degrees C).
In a skillet, add and cook ground beef over medium heat until evenly brown. Drain.
In a 9×13 inch baking dish, combine beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix, and tomato sauce.
Bake for 1/2 hour until thoroughly cook in the preheated oven.
It is perfect in a 9×13 inch casserole dish. If you are taking this dish anywhere, the ones with the lid are really useful. For the one I put in the freezer, I use the plastic pans. It helps clean up on those busy nights, too. Also, it’s always great for taking this dish to potluck dinners or those recovering from surgery or with a new infant.
Per Serving: 663.5 calories; fat 21.8g 34% DV; cholesterol 108.7mg 36% DV; sodium 1960.2mg 78% DV; protein 34.4g 69% DV; carbohydrates 84.7g 27% DV.