Tex-Mex Noodle Bake
Roasted Corn and Ranch Wedge Salads
Ingredients
- 8 oz wide egg noodles
- 2 lb ground beef
- 1 (8-oz) block cream cheese, softened and cubed
- 1 (19-oz) can red enchilada sauce
- 1 (8-oz) can tomato sauce
- 1 (1-oz) envelope taco seasoning
- 1 (8-oz) pkg shredded Mexican-blend cheese
Instructions
- Preheat oven to 400°F. Cook noodles according to package directions; drain.
- Meanwhile, cook beef in a large, deep skillet over medium-high heat until browned and crumbly; drain and return to skillet. Stir in cream cheese until blended.
- Stir in enchilada sauce, tomato sauce, and taco seasoning. Add noodles; stir well.
- Spoon into a greased 13- x 9-inch baking dish; sprinkle with cheese. Bake 25 minutes or until bubbly.
Side Dish Ingredients
- 1 (12-oz) pkg frozen corn, thawed
- 2 Tbsp olive oil
- 1 head iceberg lettuce
- ¾ cup Ranch dressing
Side Dish Instructions
- Preheat oven to 400°F. Toss corn with oil and spread in a single layer on a lightly greased rimmed baking sheet; season lightly with salt and pepper.
- Bake 25 minutes or until browned and crisp.
- Cut lettuce into 6 wedges; divide among 6 plates. Drizzle with dressing and sprinkle with roasted corn.
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