MEXICAN NOODLE BAKE

I found this recipe Sour Cream Noodle Bake that I wanted to try and then realized with the big move coming that I didn't have the exact ingredients.  I took quite a few liberties with this recipe and hubby loves it!  So, I don't think we'll ever get around to trying her original recipe.

I'll give you both recipes - her original recipe will be in all black and my changes will be in red.

SOUR CREAM NOODLE/MEXICAN NOODLE BAKE

1 1/4 pound ground chuck - 1 pound ground sirloin

1 can 15 oz. tomato sauce - 1 can 8 oz. tomato sauce

1/2 teaspoon salt - sea salt & fresh ground pepper to taste

freshly ground pepper

8 ounces weight egg noodles - 2 cups farfalle , elbows and shells

1/2 cup sour cream

1 1/4 cup small curd cottage cheese

1/2 cup sliced green onions - 1 large bunch green onions, sliced

1 cup grated sharp cheddar - 2 cups chef's combo (4 cheddar cheeses)
10 oz. can Rotel original drained

15 oz. can Black beans, drained rinsed

Salsa

Sour Cream

• Preheat oven to 350 degrees.
• Spray 11x9 baking dish with non-stick spray.
• Prepare pasta according to package directions to al dente. Drain and set aside.
• While pasta is boiling brown ground sirloin and half of green onions, seasoning with salt and pepper to taste as browning.  Drain fat.
• While meat is browning and pasta is boiling mix together the sour cream and cottage cheese in a medium bowl. Add in pasta and remaining green onions. Set aside.
• Add tomato sauce, drained Rotel as well as the  drained and rinsed black beans to the meat and stir to blend well.
• Assemble starting with the noodle mixture followed by the meat mixture and half the cheese and repeat.
• Bake 20-30 minutes until cheese is melted and heated all the way through.
• Top with a dollop of sour cream and salsa.