Tex-Mex Noodle Bake

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Nothing says snuggle-in comfort like a classic noodle casserole

It’s cold and damp outside!

Even though this winter has been awesome… just one long fall, the cold temperatures today remind me that it’s still technically February. All I can think about are cozy, creamy, comforting foods that need to be a big part of my day today. I’m picturing myself coming to the table with a huge steaming dish and scooping out something hearty that will make my tummy {and soul} very happy. That’s it, time for Tex-Mex Noodle Bake!

Tex-Mex Beef Noodle Bake_2 First of all who doesn’t love spicy chile? Who doesn’t love tacos? Who doesn’t love spaghetti? O.K. now close your eyes and picture all of that yumminess coming together in one big bowl of cheesy gooey goodness. Wait a minute, you don’t have to dream about it, open your eyes and check out my delicious Tex-Mex Noodle Bake.

Layout 1 Did you miss the launch of the WINTER 2016 issue of EatInEatOut™ Magazine this week? It’s all about COMFORT FOODS with a bowls theme! We’ve packed our pages with recipes for warm soups, hearty salad bowls, breakfast smoothie bowls and classic noodle casseroles. So cozy up and dig it!

Tex-Mex Beef Noodle Bake_1 This Tex-Mex Noodle Bake is just one of many new comfort foods you’ll find inside the pages of the magazine, and I’ve shared it as a teaser here. It’s a perfect mid-week pick me up involving salsa, corn, chili-spiced beef, beans and tomatoes piled high and topped with lots of melty cheese! The best part of a casserole is the freedom to cook once and eat 10 times. Well maybe not 10, but lots of extra times. It’s a delicious from-the-pantry meal that’s even better warmed up the second or third day for lunch.

Enjoy, and please share the WINTER 2016 issue of EatInEatOut™ Magazine with your friends!

Tex-Mex Noodle Bake
Serves: 6-8 servings
  • 12 oz. uncooked spaghetti
  • 1 lb. ground beef
  • 1 small onion, minced
  • 1 garlic cloves, minced
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp sugar
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • ¾ cup water
  • 1 cup black beans, drained and rinsed
  • 1- 398 mL can diced fire-roasted tomatoes
  • ¾ cup frozen corn
  • 2 cups shredded 3-cheese Mexicana blend, divided
  • ⅔ cup salsa
  1. Preheat oven to 350ºF. Grease a 12” x 13” baking dish and set aside.
  2. Cook pasta to el dente and set aside.
  3. In a dutch oven medium-high heat cook onions and beef, stirring, until beef is cooked through. Add garlic and cook one more minute. Drain.
  4. Stir in chili powder, cumin, sugar, salt and cayenne pepper and water. Bring to boil, reduce heat and simmer uncovered for 5 minutes, stirring occasionally.
  5. Stir in beans, tomatoes, corn,1 cup cheese blend, salsa and drained pasta. Stir to combine.
  6. Transfer to prepared dish and bake covered for 20 minutes. Sprinkle with remaining cheese blend and return to oven to bake uncovered for an additional 10 minutes.


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