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Mexi-Beef Casserole

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 1 (16-ounce) package egg noodles, cooked
  • 1 pound lean ground beef
  • 1 (15-ounce) can corn, drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/4 c. mild salsa
  • 1 (4-ounce) can tomato sauce
  • 1 (1-ounce) package taco seasoning
  • 1/4 c. sliced black olives (optional)

Directions

Cook noodles and drain. Brown beef in skillet  and drain excess fat. In large bowl, combine all ingredients. Pour into a 9- by 13-inch pan sprayed with nonstick cooking spray. Bake at 350 F for 30 to 40 minutes.

Freezer meal: Slightly undercook noodles. Divide into meal-sized portions and place in freezer bags. Press flat and freeze. To serve, thaw in the refrigerator. Remove from bag and place in a baking pan sprayed with nonstick cooking spray. Bake at 350 F for about 40 minutes.

 

Makes eight servings.

Per serving: 390 calories, 5 grams (g) fat, 60 g carbohydrate, 6 g fiber and 800 milligrams (mg) sodium.

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