Mexican Beef and Noodles
- 1 pound medium egg noodles
- 1 1/2 pounds ground beef
- 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 Cheddar cheese
In a 6-quart soup pot, cook noodles according to package directions; drain, rinse, drain again and set aside in colander.
In the same pot, brown the beef over high heat for 5 to 7 minutes, or until no pink remains.
Add salsa, spaghetti sauce, and olives, then return noodles to pot.
Reduce heat to medium and cook 3 to 5 minutes, or until thoroughly combined and heated through.
Top with cheese, and serve.