A couple of nights ago, my friends called me to tell me that I need to prepare something good because they’re coming. See? I’m always a victim of impromptu visits. Thank goodness for this recipe that I have on hand and I was able to feed a bunch of them in no time!
Our friends over at Mr. Food have this to say about this recipe:
“After a long day at work or on the go, the last thing you want to do is to start planning what to make for dinner. That’s why you should print this recipe for Mexican Stroganoff now and keep it on hand for when you need a great meal with no fuss.”
Tell me about it. I work from home most of the time, but work is work. At the end of the day, you’re still tired whether or not you’re working in an office or at home. A scrumptious dinner that doesn’t take too much time is a blessing for slight workaholics like me. This recipe is it for me!
Ingredients:
1 pound medium Barilla egg noodles
1 1/2 pounds Tyson ground beef
1/2 teaspoon McCormick garlic powder
1/2 teaspoon Morton salt
1/2 teaspoon McCormick black pepper
1 (12-ounce) jar Old El Paso salsa
1 (26-ounce) jar Hunt’s spaghetti sauce with mushrooms
1 (3.8-ounce) can Great Value sliced black olives, drained
1 cup (4 ounces) shredded Sargento Mexican cheese blend
Instructions:
In a 6-quart soup pot, cook noodles according to package directions; drain, rinse, drain again, and set aside in the colander.
In the same pot, brown the beef with the garlic powder, salt, and pepper over high heat for 5 to 7 minutes, or until no pink remains; drain.
Stir in the salsa, spaghetti sauce, and olives then return the noodles to the pot. Reduce heat to medium and cook 3 to 5 minutes, until thoroughly combined and heated through, stirring frequently.
Serve topped with shredded cheese.
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Quick Tip: Serve with garlic bread and fresh garden salad.
Thanks again to Mr. Food for this amazing recipe.
