Spanish Delight

A tex-mex casserole that’s sure to be a family favorite. Full of vegetables and warm flavors.


  • 1lb Ground Beef, Seasoned, Drained
  • 1 Lg White Onion, Diced
  • 1 Can Whole Kernel Corn, Drained
  • 1 Bell Pepper, Diced
  • 1 28oz Can Tomato Sauce
  • Various seasonings
    • Worcestchire Sauce, Garlic Powder, Onion Powder, Cumin, Salt &Pepper, etc…
  • 1T Chili Powder
  • 1C Chopped Flat Parsley, or 2T dried Parsley
  • 1 Package Wide Egg Noodles
  • 4C Cheddar Cheese, Shredded


  • In a large heavy bottomed pot, begin browning ground beef and seasoning as desired.
  • Using a slotted spoon, remove the beef from the pan.
  • Over a high heat, cook onions and bell peppers until translucent.
  • As onions and peppers start to cook, coat in chili powder.
  • Add corn and tomato sauce. Bring to a boil, and reduce to a simmer.
  • In a stock pot, boil several quarts of heavily salted water. And cook egg noodles until al dente. Drain well. Note: It is important to not over cook, as these will be baked below.
  • Combine Beef, Noodles, Parsley, and Sauce into a 9x13 casserole dish.
  • Cover with cheese and bake with greased aluminum foil until cheese is melted and sauce is bubbling around edges, roughly 30 minutes.
  • Once melted, remove foil, and broil until cheese is bubbling and golden.
  • Remove from heat and allow to sit for 10 minutes. Slice and serve.