Ingredients
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8 ounces medium egg noodles, cooked and drained
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1 lb ground beef, cooked, drained
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1/2 cup chopped onion, cooked, drained
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1 (15 ounce) can tomato sauce
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1/2 cup water
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1/4 cup sour cream
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1 tablespoon flour
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2 teaspoons beef bouillon granules
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1 (4 ounce) can diced green chilies
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2 cups shredded sargento four-cheese Mexican blend cheese
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1/4 cup chopped green onion
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16 ounces cottage cheese
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1 (1 1/4 ounce) packet taco seasoning mix
Instructions
- In deep frying pan, cook ground beef and onions. Drain grease.
- Stir in tomato sauce, water and taco seasoning. Simmer 10 minutes. Set aside.
- In bowl, combine cottage cheese, sour cream, flour, and beef bouillon.
- Fold in cooked noodles, green onion and green chilies til well mixed.
- Spoon noodle mixture into greased 13x9 baking dish. Smooth level.
- Top with meat mixture, smooth level.
- Top evenly with cheese. Bake in 350º oven for 25-30 minutes. Let stand 5-10 minutes. Serve with tossed salad and cornbread. 6 servings.