6 Servings 35 min Cook
2 Cup Egg Noodles
16 Oz Ground Beef
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Medium (2-1/2" dia) Onions
1 Cup Corn
2/3 Cup Canned Black Beans
1 Can Tomatoes
10 Oz Enchilada Sauce
1 1/4 Cup Water
1 1/2 Cup, shredded Mexican Cheese
2/3 Cup chopped Onions
3/4 Cup Sour Cream
Preheat oven to 400 degrees F.
Spray a 13x9 inch glass baking dish with cooking spray.
Place uncooked noodles in baking dish.
Heat large skillet over medium-high heat.
Add beef; cook 7-10 minutes or until crumbled and no longer pink.
Drain.
Add vegetables, undrained tomatoes, beans, enchilada sauce, and water to skillet; stir.
Bring to a boil.
Pour mixture over noodles
Cover dish tightly with foil; bake 15 minutes.
Stir; sprinkle with cheese and cover with foil.
Bake 10 minutes more or until noodles are tender.
Sprinkle with green onions.
Serve with sour cream, if desired.
