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This week we wrap up our Texas Beef Council campaign. It has been so much fun to share easy beef recipes with you guys over the last month. I love that each of the recipes I have shared have all been 30 minute meals. This makes life so much easier for busy moms like you and me.
This week the Texas Beef Council asked me to share a family favorite from my personal stash. This is a recipe I’ve been making for a few years and was shared with me by my good friend Kim. It is really easy and reminds me a lot of goulash.
Ingredients:
- 1 (8 oz) bag wide egg noodles
- 1 lb hamburger meat
- chili powder (or half of a pkg. taco seasoning)
- onion, chopped
- 1 clove garlic, minced (I use jarred minced garlic)
- 1 can corn, drained (I prefer to use frozen)
- 1 can peas, drained (I prefer to use frozen)
- 1 can Rotel
- 1 cup shredded cheese
- salt and pepper to taste
In a large pot, bring water to a boil for the noodles.
Brown your hamburger meat and onion over a medium heat in a skillet.
Add the garlic and salt and pepper according to your taste.
Sprinkle in the taco seasoning or chili powder.
I used chili powder and just added about 1 teaspoon. Season it accord to your liking.
Once the beef is browned, add the corn, peas and Rotel.
Combine the meat and veggies well.
Continue to cook over medium heat, stirring occasionally.
By this point your water should be boiling for the noodles.
Add the noodles to the water and bring to a boil according to the package directions. Generally they cook in about 8 minutes or less.
Once the noodles are done, drain and return back to the pot.
Pour the meat mixture into the pot with the noodles.
Stir to combine.
Place the pot back on the still warm burner. (The burner is off, but still heated.)
Cover the top with shredded cheese.
Place a lid on it and let it set for about 3-5 minutes until the cheese melts.
Plate it up and you’re good to go.
Serves this with a bread and dinner salad, or by itself.
- 1 (8 oz) bag wide egg noodles
- 1 lb hamburger meat
- chili powder (or half of a pkg. taco seasoning)
- onion, chopped
- 1 clove garlic, minced (I use jarred minced garlic)
- 1 can corn, drained (I prefer to use frozen)
- 1 can peas, drained (I prefer to use frozen)
- 1 can Rotel
- 1 cup shredded cheese
- salt and pepper to taste
- In a large pot, bring water to a boil for the noodles.
- Brown your hamburger meat and onion over a medium heat in a skillet.
- Add the garlic and salt and pepper according to your taste.
- Sprinkle in the taco seasoning or chili powder. (I used chili powder and just added about 1 teaspoon. Season it accord to your liking.)
- Once the beef is browned, add the corn, peas and Rotel.
- Combine the meat and veggies well. Continue to cook over medium heat, stirring occasionally.
- By this point your water should be boiling for the noodles. Add the noodles to the water and bring to a boil according to the package directions. Generally they cook in about 8 minutes or less.
- Once the noodles are done, drain and return back to the pot.
- Pour the meat mixture into the pot with the noodles. Stir to combine.
- Place the pot back on the still warm burner. (The burner is off, but still heated.)
- Cover the top with shredded cheese. Place a lid on it and let it set for about 3-5 minutes until the cheese melts.
- Plate it up and you’re good to go.
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{ 33 comments… read them below or add one }
This looks SUPER yummy!!
Yum! This is one of my favorites! Now I’m hungry.
Kim, this is a family favorite. I am so glad you shared it with our family.
This looks delicious! I can’t seem to find you on FB. What’s you “name” on there?
It is very yummy and easy.
You can find us here on Facebook: http://www.facebook.com/pages/Crystal-Co/188484568601
Do you think the meat mixture could be frozen after it has cooked? Then on serving night, warm the meat mixture, cook the noodles and add the cheese?
Sounds really good. I would love to try it with my meal exchange group.
Stephanie-
Great question.
Absolutely you could freeze the meat mixture and then prepare the noodles the night of.
I do a weekly menu and today I’ve been stumped for what I want to make this week … thanks to your recipe, I now know at least one meal I’m making! I’m going to feature your recipe in my menu post once I get it finished (later today?) Looks great!
This looks yummy! thank you! pinning the recipe now.
This looks really good. Egg noodles are just comfort food, I think.
This reminds me of a recipe that my mom used to make when I was a kid. I can’t wait to try it!
Your photos are visually stunning! I was thinking I could actually hang them in my kitchen they are sooooo colorful. I love beef and I’m excited to check out your recipes. My first time visiting your site
Oh my! This looks so yummy! Just pinned it! It’s going on my menu this week. Thanks:)
Awesome, Laura. Glad it made your menu. Let me know what your family thinks.
Stopping by Rattlebridge Farm.
This looks delicious! Can’t wait to try it.
Thank you so much Emily for stopping by and for your kind words.
Crystal,
I have really enjoyed all these great beef recipes. This is a great recipe that we will really enjoy. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This recipe looks so easy and I am sure that my children would gobble it up. Would you consider adding it to my new Feature Friday link up? This week’s feature is ground beef. Here is the url – http://www.savannahssavorybites.com/2012/03/easy-macaroni-bake-feature-friday.html
Love this! Thanks for sharing! We would love to have you link up some of your recipes over at our party!
http://baked-inthesouth.blogspot.com/2012/07/made-it-by-monday-link-party.html
I’ve never heard of Indiana chowder, but these looks like a great meal!
Glad I found this through It’s a Keeper’s linky party. I linked in a salad using leftover roast lamb. Have a super week.
This beef sounds and looks great! I actually have all the ingredients at home. I definitely want to make this!
Awesome, Cristin. I hope your family loves it.
Looks yummy!
Thanks, Mrs. Mordecai. It is a regular comfort food for my family especially in the fall and winter months.
Hi Crystal,
I love your Indiana Chowder, it is a winner! Hope you are having a great summer week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
You are going to laugh I come from the Northeast (Italian-American) your recipe is down right exotic to me. I would never have thought to mix noodles with corn and chilies etc. My son who loves noodles and beef is going to be very excited about this recipe. I will pin it too.
Diane- my mother is down right against this much starch. Pasta and corn? She would be beside herself if she knew I fed this to her grandchildren.
Sounds yummy! I’m getting really tired of my old stand by quick hamburger meals. I definitely need some new recipes! Thanks for this great idea. I’m hosting a linky party “One Creative Weekend” at OneCreativeMommy.com. I’d love for you to visit and link up this idea and/or anything else you’d like to share.
To make my hamburger meals even quicker, I cook the hamburger with onions (and whatever veggies I feel like shredding and sneaking in) and freeze it in meal-sized portions. (I do the same for taco meat–adding taco seasoning.) It makes cooking super speedy on a busy day!
Hi Crystal!
I am curious whether or not you know how this got its name?? I am from Indiana ~ born & raised ~ but have never heard of this!! However, it does have some faves in it, & it looks & sounds SO DELICIOUS!!!! I will definitely be making up a batch.
I have no idea how it was named. It is a recipe my friend Kim shared with me and her husbands family has made it for years and years. And to my knowledge they have always lived in Texas…. so no clue.
I just had a quick question regarding the recipe. I prefer to use frozen vegetables as well, and I was just wondering about how much of each did you add? Also, did you drain the Rotel tomatoes? Thank you and can’t wait to try it!
I do not drain the Rotel and I use about a cup of frozen peas and a cup of frozen corn.