Tuna Noodle Bake - cooking recipe

Ingredients

8 oz. uncooked wide egg noodles
1 (10 oz.) can cream of mushroom soup
2/3 c. evaporated milk
1/2 c. dairy sour cream
1 (6 1/8 oz.) can tuna, drained and flaked
1 c. canned sliced mushrooms
1/2 c. frozen peas, thawed and drained
1/4 c. onion, finely chopped
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. shredded Mozzarella cheese
1 Tbsp. olive oil
2 lb. lean ground beef
1 c. finely chopped onion
1 large clove garlic, crushed and chopped
1 tsp. dried basil
2 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. cayenne pepper
1 (16 oz.) can stewed tomatoes, chopped
1 (6 oz.) can tomato sauce
1 (14 oz.) can Bush's pinto beans, drained
2 c. corn chips
1 c. shredded Cheddar cheese

Preparation

In a 10 to 12-inch skillet over medium heat, place olive oil. Crumble ground beef into skillet and cook until all pink is gone. Add onion, garlic, basil, chili powder, salt, cumin and cayenne pepper. Stir and cook until onion is tender. Add stewed tomatoes, tomato sauce and pinto beans. Bring to a boil; lower heat and simmer 10 to 12 minutes.