Taco Stroganoff Recipes

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TACO STROGANOFF



Taco Stroganoff image

Quick and easy - kid pleasing - one dish dinner. Like nacho dip on noodles. Could cut the cheddar to reduce fat. Also could add a can of Mexican spiced tomatoes and reduce or omit the water.

Provided by ClarkeCC

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 small onion, chopped
1 lb ground beef
1 (1 1/4 ounce) envelope taco seasoning mix
1/2 cup water
1 (14 1/2 ounce) can corn, drained (use type with diced peppers)
1 (8 ounce) package cream cheese (chive and onion flavor)
1 cup shredded cheddar cheese
8 ounces egg noodles, cooked and drained

Steps:

  • Cook onions and ground beef in large saute pan 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 heated through and cheese melts.
  • Serve over noodles or toss with noodles.

Nutrition Facts : Calories 876.5, Fat 49.9, SaturatedFat 24.4, Cholesterol 217.1, Sodium 447.2, Carbohydrate 66.5, Fiber 4.7, Sugar 8.4, Protein 43.2

MEXICAN STROGANOFF RECIPE - (4.5/5)



Mexican Stroganoff Recipe - (4.5/5) image

Provided by Pattywak

Number Of Ingredients 8

1 pound ground beef
1/4 to 1/2 onion, diced
1 (8-ounce) can red enchilada sauce
1/2 cup chunky salsa
1 cup light sour cream
4 cups egg noodles, cooked
1 1/2 to 2 cups cheddar cheese, shredded
Green onions, sliced for garnish

Steps:

  • Heat oven to 350°F. Place water in large pot over high heat to boil. Cook egg noodles until al dente and strain. Add salsa, sour cream and enchilada sauce to the skillet and gently stir until combined. Grease a 9x9-inch pan with cooking spray and place the noodles in the dish. Then gently pour the sauce and beef mixture over top the noodles. Cover with the cheddar cheese and bake for 30 minutes. If desired, scatter green onions over top the casserole before serving. NOTE: The only thing I would do differently next time is to use a hotter salsa and/or enchilada sauce. I had mild of both on hand and it could have used just a little more heat! I also might have thrown in a 1/4 to 1/2 an onion to cook with the beef, just for another level of flavor. I didn't have any white or yellow onions on hand, so I opted to top my dish with green onions to give it that onion kick. Other than that, it was great!

MEXICAN STROGANOFF



Mexican Stroganoff image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons butter
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, minced
1 pound ground beef
1 package (about 1 ounce) taco seasoning mix
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
3/4 cup sour cream
1/4 cup Pace® Picante Sauce
Hot cooked egg noodles

Steps:

  • Heat the butter in a 10-inch skillet over medium heat. Add the onion and garlic and cook until tender. Remove the onion mixture from the skillet.
  • Cook the beef in the skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  • Stir the onion mixture, taco seasoning, soup, sour cream and picante sauce in the skillet and cook until the mixture is hot and bubbling, stirring often. Serve the beef mixture over the noodles.

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