Spanish Noodle Casserole - cooking recipe

Ingredients

1 (6 ounce) package wide egg noodles
1 1/2 lbs ground chuck
1/2 medium Spanish onion, chopped
1 tablespoon red chili powder (to taste)
1 (28 ounce) can whole tomatoes
1 (4 ounce) can chopped green chilies (to taste)
1 lb longhorn cheese, grated
1 (14 ounce) can corn, drained

Preparation

Preheat oven to 350 degrees. Grease a 9- x 13-inch baking pan or 3 quart casseiole.
Cook the noodles according to package directions in boiling salted water. Drain and reserve.
Brown meat and onion in a skillet until meat loses pink color and onions are tender. Salt to taste and add red chilli powder. Reserve.
While meat is cooking, mix tomatoes and chilies in a blender and set aside.
Mix noodles, meat mixture and tomato mixture together in a large bowl with the corn and half the grated cheese. Mix well and spoon into a greased 3-quart casserole. Or you can mix the ingredients right in the casserole. Sprinkle remaining cheese on top.
Bake in preheated oven until hot and bubbly, approximately 45 minutes.