INGREDIENTS
1 lb of lean ground beef 12 ounces of wide egg noodles 1 10 ounce can of mild Rotel tomatoes 1 10 ounce can of Campbell’s condensed fiesta nacho cheese soup 1 cup of whipping cream 1/2 cup of diced onion 1/2 teaspoon of garlic powder 1/2 teaspoon of cumin 1/2 teaspoon of chili powder 2 cups of shredded fiesta cheese taco blend
INSTRUCTIONS
Preheat oven to 350 degrees. Spray a 9X13 baking dish. Brown onions and ground beef over medium heat. Add garlic powder, cumin, and chili powder to the meat mixture. Drain off any grease. Cook noodles according to package and drain. In a bowl, mix together ground beef, Fiesta soup, Rotel tomatoes (do not drain tomatoes), and whipping cream. Stir in noodles and a cup of shredded cheese. Pour mixture into a greased 9X13 casserole dish and top with the remainder of cheese. Bake for 15-20 minutes until warmed through and cheese is melted.
