Ingredients with Measurements:
- 2 packages of cup noodles
- 1 pound of ground beef
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 can of diced tomatoes with green chilies
- 1 cup of shredded cheddar cheese
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the cup noodles according to package instructions and set aside.
3. In a large skillet, cook the ground beef over medium-high heat until browned and cooked through.
4. Add the black beans, corn, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper to the skillet. Stir to combine.
5. Add the cooked cup noodles to the skillet and stir to combine.
6. Transfer the mixture to a 9x13 inch baking dish.
7. Sprinkle the shredded cheddar cheese over the top of the mixture.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 950mg
Carbohydrates: 34g
Fiber: 6g
Sugar: 4g
Protein: 28g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Pinto beans can be substituted for black beans.
- Diced green bell peppers can be added for extra flavor.
Variations:
- Add a layer of crushed tortilla chips on top of the cheese before baking.
- Top with sliced avocado and a dollop of sour cream before serving.
- Use different types of cup noodles, such as ramen or udon, for a different flavor.
Tips and tricks:
- Make sure to drain the canned ingredients before adding them to the skillet to prevent the casserole from becoming too watery.
- You can make this casserole ahead of time and refrigerate it until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual bowls topped with sliced avocado and a dollop of sour cream.
Garnishes:
Sliced avocado, sour cream, chopped cilantro, diced tomatoes
Pairings:
Mexican-style rice, refried beans, guacamole
Suggested side dishes:
Tortilla chips, cornbread, roasted vegetables
Troubleshooting advice:
If the casserole is too watery, try draining the canned ingredients more thoroughly or adding less liquid to the cup noodles.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Cup noodles were invented in Japan in 1958 and quickly became popular around the world. This recipe puts a Mexican twist on the classic instant noodle dish.
Flavor profiles:
Savory, spicy, cheesy
Serving suggestions:
Serve hot as a main dish for dinner.
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Region: Mexican