With a sigh of relief, I watched everyone fill their plates without saying anything about not getting traditional tacos. The only talk was how tasty it smelled and good it looked. I had to agree… it did look pretty darn yummy. When we finally got our bites in and down, the verdict was in… it was an acceptable Taco Tuesday substitute! Victory! The kids still wanted tacos once in a while, but they said that they would be more than happy if I whipped this up instead here and there. Good enough for me!
The answer to the never-ending question of what’s for dinner is right here in this casserole pan.
Ingredients
1 lb ground beef
3/4 c chopped onion
1 tsp minced garlic
2 Tbsp Old El Paso taco seasoning
1/4 tsp cayenne pepper
1 c water
1 can(s) (15 oz) tomato sauce
1 lb egg noodles, cooked and drained
16 oz cottage cheese (2 cups)
1/2 c Daisy sour cream
1 Tbsp flour
2 tsp beef bouillon granules
1/4 c chopped green onion
1/4 c chopped green pepper
2 c shredded Sargento cheddar jack cheese
Instructions
Cook noodles according to package directions.
Brown ground beef and onion in a skillet with garlic, taco seasoning, and cayenne pepper. Drain.
Add water and tomato sauce.
Simmer uncovered for 10 minutes.
Meanwhile, in a large bowl, stir together cottage cheese, sour cream, flour, and bouillon granules. Mix well.
Add cooked noodles, green onion, and green pepper.
Spoon noodle mixture into a greased 9×13 pan.
Top with meat mixture.
Bake at 350 for 20 minutes.
Remove from oven and top with cheese.
Bake an additional 10 minutes.
Let sit a few minutes before serving.
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Quick Tip: Try it with chicken instead of the beef.
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