Mexican Strogonoff
1 pound medium egg noodles
1/2 pounds ground beef
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (12-ounce) jar salsa
1 (26-ounce) jar spaghetti sauce with mushrooms
1 (3.8-ounce) can sliced black olives, drained
1 cup (4 ounces) shredded Mexican cheese blend
In a 6-quart soup pot, cook noodles according to package 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 heat to medium and cook 3 to 5 minutes, until thoroughly combined and heated through, stirring frequently.
Serve topped with shredded cheese.
jackie austin