Mexican Stewed Noodles

    Mexican Stewed Noodles

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    This is a great winter comfort food, almost like a stew. Beef, olives, tomatoes, beans, corn and noodles make a great meal. Serve with sour cream.

    Serves: 8 

    • 500g beef mince
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 300g tinned whole kernel corn, with liquid
    • 60g tinned sliced black olives, with liquid
    • 440g tinned tomatoes with juice, chopped
    • 420g tinned chilli beans, drained
    • 1/2 cup chopped spring onions
    • 1 (30g) packet taco seasoning mix
    • 1/2 teaspoon salt
    • 500g uncooked egg noodles
    • 1/2 cup sour cream, for topping

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large frypan over medium heat cook the beef mince, onion and garlic until beef is evenly brown. Drain.
    2. Mix the corn, olives, tomatoes, chilli beans and spring onions into the frypan. Season with taco seasoning and salt. Cover and cook 15 minutes.
    3. Mix the egg noodles into the frypan. Cover and continue cooking 12 minutes or until egg noodles are tender. Top each serving with a dollop of sour cream.

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