Noodles Mexicana

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (11 ounce) can whole kernel corn, with liquid
• 1 (2.25 ounce) can sliced black olives, with liquid
• 1 (14.5 ounce) can tomatoes with juice, chopped
• 1 (15 ounce) can chili beans, drained
• 1/2 cup chopped green onions
• 1 (1.25 ounce) package taco seasoning mix
• 1/2 teaspoon salt
• 1 (16 ounce) package uncooked egg noodles
• 1/2 cup sour cream, for topping

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil. Add the egg noodles and cook until tender, about 8 minutes. Drain well and set aside.

2. Meanwhile, cook the ground beef in a large skillet over medium-high heat, breaking it up, until no pink remains and it reaches 160°F (71°C), about 6 minutes.

3. Add the chopped onion and minced garlic to the beef and cook until the onion softens, about 5 minutes. Drain off any excess fat.

4. Stir in the corn with its liquid, the olives with their liquid, the chopped tomatoes with juice, the drained chili beans, the taco seasoning mix, and the salt. Reduce heat to medium-low.

5. Simmer uncovered, stirring occasionally, for about 10 minutes until the mixture thickens slightly.

6. Stir the drained noodles into the meat mixture and heat through, about 2 minutes.

7. Stir in the chopped green onions and cook for 1 minute.

8. Serve hot, topping each portion with a spoonful of sour cream.