Quick and easy dinner that takes your favorite stroganoff to the next level with a tex-mex flair!
Servings: 6 servings
- 1 small onion chopped
- 1 lb ground beef
- 1 oz envelope taco seasoning mix
- 1/2 c. water
- 14 .5 oz can corn'n peppers drained
- 8 oz package cream cheese (chive & onion flavor)
- 1 c. shredded cheddar cheese
- 8 oz egg noodles cooked and drained
Cook onions and ground beef until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.
Add cream cheese and cheddar; cook until it is heated through and cheese has melted.
Serve over noodles or toss with prepared egg noodles.
WHAT SUBSTITUTIONS CAN I MAKE FOR THIS RECIPE?
You can substitute ground turkey or even ground chicken for the beef in this recipe. For the cheese, you definitely want to use cream cheese but you could switch out the cheddar cheese for pepper jack cheese to switch up the flavors.
You could also switch out the noodles and serve this dish with rice!
How to store: If you have leftovers, they will keep well for three to four days in the refrigerator. I like to portion them out into small containers so they’re easy to reheat for lunches! If you’re not going to use up the leftovers in that time frame, you can freeze them. Just be sure to store them in an airtight container and they should keep well frozen for up to two months.
How to reheat: The easiest way to reheat your leftovers in the microwave. Just vent the container and cook them until they are warmed through. You can also reheat them on the stovetop in a pan, but you may need to add a splash of milk or water to thin the sauce.
Serving: 1g | Calories: 627kcal | Carbohydrates: 43g | Protein: 33g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 148mg | Sodium: 973mg | Potassium: 460mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1221IU | Vitamin C: 5mg | Calcium: 358mg | Iron: 3mg