Shelly's Recipe

MEXICAN STROGANOFF

Category: Ground

1 lb medium egg noodles
1-1/2 lbs ground beef
1/2 tsp garlic powder, salt and black pepper
1 (12 oz) jar salsa
1 (26 oz) jar spaghetti sauce with mushrooms
1 (3.8 oz) can sliced black olives, drained
1 cup shredded Cheddar cheese

In a 6-quart soup pot, cook the noodles according to the pkg directions; drain, rinse, drain again, and set aside in the colander.

In the same pot, brown the beef with the garlic powder, salt, and pepper over high heat for 5 to 7 minutes, or until no pink remains; drain. Stir in the salsa, spaghetti sauce, and olives then return the noodles to the pot.

Reduce the heat to medium and cook for 3 to 5 minutes, until thoroughly combined and heated through, stirring frequently. Serve topped with the shredded cheese. Serves 6-8