Recipe Details
Ingredients
-
1 servingNo-Stick Cooking Spray
-
6ouncesdry extra-wide egg noodles, uncooked
-
1poundground chuck beef (80% lean)
-
2cupsfrozen Southwest mixed vegetables (corn, black beans, red peppers)
-
1(10 ounce) canDiced Tomatoes & Green Chilies, undrained
-
1(10 ounce) canred enchilada sauce
-
1 ¼cupswater
-
1 ¼cupsshredded Mexican blend cheese
-
¼cupthinly sliced green onions
-
1teaspoonSour cream
Cooking Directions
-
Preheat oven to 400 degrees F (200 degrees C). Spray 13×9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
-
Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce, and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
-
Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories490 | |
| % Daily Value * | |
| Total Fat 25g |
32% |
| Saturated Fat 12g |
60% |
| Cholesterol 102mg |
34% |
| Sodium 520mg |
23% |
| Total Carbohydrate 38g |
14% |
| Dietary Fiber 6g |
21% |
| Total Sugars 2g |
|
| Protein 27g |
54% |
| Vitamin C 4mg |
5% |
| Calcium 33mg |
3% |
| Iron 3mg |
17% |
| Potassium 409mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
