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Fiesta Casserole

I lb. elbow noodles
I large can Del Monte Spaghetti sauce,
or any red gravy sauce of your choice.
1 can diced tomatoes 12 oz.
(mushroom & green pepper flavored
=lg.can-16 oz.)
or any desired red gravy
I lb. ground meat
I can yellow whole kernel corn
I pk.French's (or any other brand of)
taco seasoning mix
I onion
1 green pepper
1 teaspoon garlic powder
or minced garlic or
fresh garlic clove chopped
1/2 lb. cheddar cheese
1 or 2 tablespoons of sugar to taste

Cook elbow noodles for 20 minutes
in boiling water.
Drain and set aside
Fry ground meat with added
chopped onion and green pepper
then strain out the grease when browned
Add 1 can red spaghetti sauce to meat mixture
with one can of diced tomatoes
Then add:
1/2 cup water
Add sugar
add strained corn
add taco seasoning packet mix

Stir mixture and cook over
low fire on the stove
for 15 to 20 minutes
Then add cooked meat sauce mixture
to the cooked elbow noodles.
Add (cut up into squares) cheddar cheese.
Push cheese down into the mixture.
Add shredded cheddar cheese to
the top of the casserole and bake
into baking dish for 30 to 45 min.
on 350 degrees oven,
or in a microwave for approx.
10-15 minutes.
Or just until cheese is melted.

This receipe was given
to me many years ago by:
Barbara Jackson Muller