assignmentPREPARATION
Stir in the rice, broth, corn, tomato sauce and salsa.
Bring the mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender. Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.
Brown ground beef with onion. Drain excess grease if necessary. Add green chilies, enchilada sauce and cream cheese. Stir well in the skillet. Top with the cheddar cheese. Place lid on skillet and turn heat to lowest setting and allow cheese to melt.
Heat skillet over medium high heat.
Add beef, onions, mushrooms and garlic.
Sauté until beef is browned and crumbly, 6-8 minutes.
Add flour; cook until combined, about 2 minutes.
Add broth, cream of mushroom soup, Worcestershire sauce, pepper and salt.
Bring to a boil and reduce heat.
Simmer, stirring occasionally, until flavors blend, about 15 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil.
Stir in egg needles and return to a boil.
Cook noodles uncovered, stirring occasionally until tender yet firm to the bite, about 6 minutes.
Drain.
Combine sour cream and horseradish in a bowl and add to the beef mixture.
Stir.
Cook until hot, about 5 minutes.
Serve over hot cooked egg noodles.