Tallerine is another one of my momma’s favorites! It’s also another fast and easy dinner to make on busy evenings! It’s a cross between a Mexican food dish and an Italian dish, and the two meet in the middle! So, if you love Italian and Mexican food, this just might be what you want for dinner tonight!
- 1lb Ground Beef
- 1 Chopped Bell Pepper
- 2 Tablespoons of Onion Flakes (or 1/4 cup of diced white onion)
- 1 teaspoon of Garlic Powder
- Dash of Pepper
- 1 can of Cream of Mushroom Soup
- 2 small cans of Tomato Sauce
- 1lb of Extra Wide Egg Noodles
- 16oz of Shredded Mild Cheddar Cheese
- 1 can of sweet yellow corn (drained)
- 1 small can of black olives
- 1 can of Rotel (drained half way)
First, place the egg noodles on to boil as directed on the package. While the noodles are cooking, scramble and cook ground beef with bell peppers, onions, and garlic powder with a dash of pepper. If you want to use the can of Rotel, add it to the meat while cooking it. Once the meat is completely cooked, remove it from heat and drain the grease well. Now, return meat to the skillet and add the cream of mushroom soup and the cans of tomato sauce. If you want to use the can of corn or black olives, now is the time to add these ingredients. Once the noodles are fully cooked and drained, return noodles to the pot and add the meat mixture. Stir well. Now, you will need to layer this mixture in the pot with the shredded cheese in a large baking casserole dish. First, spray your baking dish with non-stick cooking spray, then layer with the meat and noodle mixture, then next with cheese, then again with meat and noodle mixture, and again with cheese. Now, microwave your dish until cheese is fully melted, or you can pop it in the oven at 350 degrees until all cheese is melted. Enjoy!