Recipe by Lori
"This recipe is so quick and delicious. It's been in my family for years! I serve it with garlic bread or Mexican cornbread."
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1 (12 ounce) package
lean ground beef
freshly ground black pepper
1 (11 ounce) can
1 (10 ounce) can
diced tomatoes with green chile peppers
processed cheese food (eg. Velveeta), sliced
Like some others, I adjusted the recipe to what I had and prefer. Had leftover corn-on-the cob and cut that to use, not canned. Used our own home canned tomatoes so no green chillies. Added some salsa and chili powder to it. Used far less egg noodles. Want more meat then noodles/carbs. Used real cheese, shredded 2% fat instead of fake cheese. Taste great and worked well! Will likely make again
Simple and tasty! I sautéed an onion and 2 cloves of garlic (instead of garlic powder), then added ground turkey. I then added some chili powder and cumin with the corn (about ½ a can) and tomatoes. As for the cheese, I used a Mexican 4 cheese blend instead of velveeta. I only used one pot – one that could be both on the stovetop and the oven – I’m lazy that way. Also I did not use noodles as I am a lo-carber. I liked it and it was fairly easy to do…nice for a weekday meal.
Very good. I used about 8oz of egg noodles and it was enough for us.
Very flavorful. I added a second can of diced tomatoes w/ green chiles and also mixed and melted a block of cream cheese in the pan before baking.
Turned out GREAT!! Thanks for sharing!:)
Solid staple meal - will keep this and use it over and over we used ground turkey and it was very good
Great taste I made as is. Everyone at church enjoyed it even the kids.
Good recipe. I added monterey jack instead fake cheese and a can of black olives.
a part of our weekly menu! excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 240
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