Mexican Egg Noodle Casserole

• 12 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 12 cups low-fat cheddar cheese

1. Cook and drain egg noodles according to the package directions.
2. Brown ground beef in medium heat skillet.
3. Drain.
4. Add green pepper and onion, saute 5 minutes.
5. Add beans, corn and tomato sauce.
6. Simmer another 5 minutes.
7. Add cooked noodles and mix well.
8. Cover with cheese and let set with pan cover 5 minutes until cheese is melted.

ground beef, corn, kidney beans, green pepper, onion, taco, tomato sauce, lowfat

Taken from www.food.com/recipe/mexican-egg-noodle-casserole-361800 (may not work)