Mexican Enchilada Noodle Bake

• Meat

  • 1 lb Ground beef

• Produce

  • 2 cloves Garlic
  • 1/2 White onion

• Pasta & Grains

  • 1 inch Enough salted water to cover the noodles

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 2 cups Cheddar or longhorn cheese, grated

• Prepared

  • 2 1/2 cups Enchilada sauce, homemade

• Other

  • 12 ounce package of broad, flat noodles

Found on everydaysouthwest.com

Description

Ingredients

• 12 ounce package of broad, flat noodles
• Enough salted water to cover the noodles 1 inch
• 2 tablespoons vegetable oil
• ½ white onion, diced
• 2 cloves garlic, minced or 1 heaping teaspoon bottled, minced garlic
• 1 pound ground beef
• 2½ cups homemade enchilada sauce or 20 can of you favorite store bought
• 2 cups cheddar or longhorn cheese, grated
• Garnish with shredded lettuce, diced tomatoes and avocado, sour cream, etc...

Directions

• Preheat oven to 350 degrees
• Pour noodles into a large pot and cover with enough hot water for the noodles to float freely but, not an excessive amount. Salt the water.
• Heat vegetable oil in a large skillet and brown onion until translucent and slightly brown, about 4 minutes. Add garlic and saute another minute or two. Add ground beef and cook until browned, about 8 to 10 minutes. Drain beef.
• Pour enchilada sauce into the skillet and bring to a boil. Drain noodles and stir into beef. Add 1 cup of cheese and stir.
• Pour noodle mixture int a baking dish and sprinkle with remaining cheese. Bake until cheese is melted and slightly golden brown.
• Garnish with shredded lettuce, diced tomatoes, diced avocado and dab of sour cream.