Fiesta Beef & Noodle Skillet
- 3-1/2 cups uncooked egg noodles
- 1 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
- 1 cup mild salsa
- 1/2 cup water
- 1 teaspoon taco seasoning
- 1 cup shredded Monterey Jack cheese
- Cook egg noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in condensed soup, salsa, water and taco seasoning.
- Drain noodles; stir into skillet and heat through. Sprinkle with cheese. Remove from heat. Let stand, covered, 1-2 minutes or until cheese is melted. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
egg noodles, ground beef, onion, cheese soup, salsa, water, taco, shredded monterey jack cheese
Taken from www.tasteofhome.com/recipes/fiesta-beef-noodle-skillet/ (may not work)