I followed this pretty closely with a few changes: 3 cloves of garlic, 1 (15 ounce) can of corn (drained), a large can of black olives (drained and sliced), a can of diced tomatoes, chili beans (undrained), no green onion, 1/3 c. salsa, maybe 1/4 tsp seasoned salt, 12 ounces of egg noodles, and 2 cups of water (to make up for draining some stuff). It was just about perfect! It DID make a lot, so we had it wrapped in tortillas with cheese and veggies the second night and ate it mixed with some other leftovers and ranch dressing for lunch the third day. It was taco-y without being too spicy, my husband and I enjoyed it and our daughter picked out the olives. :) Thanks, Lexi70!
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