Real Recipes From Real Home Cooks ®

spanish noodle supper

a recipe by
Tam D
The Dalles, OR

This simple recipe quickly became a favorite at our house. It's a quick, easy, one-pot-wonder, and surprisingly flavorful. And, who doesn't love bacon?! :D

serves 6
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For spanish noodle supper

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

How To Make spanish noodle supper

  • 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.