Mexican Beef and Noodles

By dorchuk

Ingredients

• 1 pound medium egg noodles
• 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

Preparation

Step 1

1. In a 6-quart soup pot, cook noodles according to package directions; drain, rinse, drain
again and set aside in colander.
2. 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.
Note
This is the perfect dish to make ahead and freeze. Just transfer it to an aluminum pan, cover well,
and freeze until needed.