Noodles Mexicana Recipes

Steps:

• Preheat the oven to 375 degrees F. Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate. Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey. Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top. Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved

Steps:

• In a large skillet over medium heat, cook the ground beef, onion, and garlic until beef is evenly brown. Drain.
• Mix the corn, olives, tomatoes, chili beans, and green onions into the skillet. Season with taco seasoning and salt. Cover, and cook 15 minutes.
• Mix the egg noodles into the skillet. Cover, and continue cooking 12 minutes, or until egg noodles are tender. Top each serving with a dollop of sour cream.

Steps:

• Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
• Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

Steps:

• Layer bottom of baking dish with 4 cooked lasagna noodles so each noodle is overlapping a little. Pour on a little taco sauce just to wet.
• Mix pinto beans, cilantro, pepper jack cheese, poblano and red peppers.
• Cook ground meat with onion and taco seasoning.
• Scoop 1/2 of meat mixture on to first layer of noodles. Sprinkle Mexican mix cheese, then add 4 more noodles on top.
• Add more taco sauce to wet noodles then scoop bean mixture onto noodles.
• Place last 4 noodles and the remaining beef on top sprinkle remaining Mexican mix cheese, green onions and black olives. Add remaining taco sauce if desired. (Your final layer should be meat layer not noodles).
• Cover with foil so cheese doesn't burn and noodles don't dry out.
• Bake 30 minutes in preheated 325°F oven.
• Serve with sour cream (optional).