Mexican Stroganoff

By dorchuk

Ingredients

• 1 pound medium egg noodles
• 1 1/2 pounds ground beef
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (12-ounce) jar salsa
• 1 (26-ounce) jar spaghetti sauce with mushrooms
• 1 (3.8-ounce) can sliced black olives, drained
• 1 cup (4 ounces) shredded Mexican cheese blend

Details

Servings 6
Adapted from mrfood.com

Preparation

Step 1

In a 6-quart soup pot, cook noodles according to package directions; drain, rinse, drain again, and set aside in the colander.

In the same pot, brown the beef with the garlic powder, salt, and pepper over high heat for 5 to 7 minutes, or until no pink remains; drain.

Stir in the salsa, spaghetti sauce, and olives then return the noodles to the pot. Reduce heat to medium and cook 3 to 5 minutes, until thoroughly combined and heated through, stirring frequently.