Spanish Noodle Casserole

• 1 (6 ounce) package wide egg noodles
• 1 1/2 lbs ground chuck
• 1/2 medium Spanish onion, chopped
• 1 tablespoon red chili powder (to taste)
• 1 (28 ounce) can whole tomatoes
• 1 (4 ounce) can chopped green chilies (to taste)
• 1 lb longhorn cheese, grated
• 1 (14 ounce) can corn, drained

1. Preheat oven to 350 degrees. Grease a 9- x 13-inch baking pan or 3 quart casseiole.
2. Cook the noodles according to package directions in boiling salted water. Drain and reserve.
3. Brown meat and onion in a skillet until meat loses pink color and onions are tender. Salt to taste and add red chilli powder. Reserve.
4. While meat is cooking, mix tomatoes and chilies in a blender and set aside.
5. Mix noodles, meat mixture and tomato mixture together in a large bowl with the corn and half the grated cheese. Mix well and spoon into a greased 3-quart casserole. Or you can mix the ingredients right in the casserole. Sprinkle remaining cheese on top.
6. Bake in preheated oven until hot and bubbly, approximately 45 minutes.

egg noodles, ground chuck, spanish onion, red chili powder, tomatoes, green chilies, longhorn cheese, corn

Taken from www.food.com/recipe/spanish-noodle-casserole-182731 (may not work)