SPANISH NOODLE SUPPER

Spanish Noodle Supper image

Provided by Tam D

Time 35m

Number Of Ingredients 12

6 slice bacon
1 onion
1 lb ground beef
2 tsp beef base or bouillon
1 can(s) mexican style stewed tomatoes
8 oz tomato sauce
1/2 tsp ground oregano
1 tsp salt
1/2 tsp pepper
2 c water, approx.
1 pkg egg noodles (12 oz)*
2 c shredded cheddar cheese, divided

Steps:

1. Cut the bacon into 1" pieces, and fry in a dutch oven, over medium heat, until crisp. Remove bacon pieces from the skillet and set aside.
2. While the bacon is crisping, chop the onion. Cook onion in bacon drippings until softened and yellow.
3. Add ground beef to the pot, breaking it up with your spoon. Cook until there's no more pink in the meat.
4. While the meat is cooking stir in the beef base. Then add the oregano, salt, and pepper.
5. Stir in the tomato sauce and the stewed tomatoes, breaking up the chunks in your hand as they go into the pot.
6. Stir in the water. Heat to bubbling, cover, reduce heat to low and simmer 10-15 minutes.
7. Distribute the noodles evenly over the top of the meat mixture in the pot. Increase heat to med-low. Cover, and simmer another 10-12 minutes until the noodles are done, stirring occasionally. (Add a little more water if necessary.)
8. Just before serving, stir in half of the cheese, then the bacon pieces. Garnish each serving with a tablespoon or two of the remaining cheese.
9. NOTES: If you like, chopped green pepper may be cooked with the onion, but we're not fans, so I don't. You may use a can of beef broth in place of the water and beef base, if you prefer. *This recipe is easily made gluten free by substituting gluten-free pasta for the egg noodles. I ONLY use Tinkyada brand, and I think the brown rice fusilli works best in this recipe.