Zesty Beef Casserole

I don't know about you, but I can't believe I'm actually hungry for breakfast this morning!  The Super Bowl party we went to had the biggest spread I've seen and I thought for sure I would be full for days;)  But, if you are like me and feeling a bit sluggish after over-indulging last night, here's a great recipe. I got this from a Company's Coming cookbook.  Don't let the term 'casserole' turn you off if it makes you think of a gross, gooey mess.  This is a delicious, super easy dinner.  It also freezes very well so I now have two more dinners waiting in the deep freeze.  My kinda meal!   Cooking oil 1 tsp. 5 mL Lean ground beef 1 lb. 454 g Chopped onion 1 cup 250 mL Chopped green pepper 1/2 cup 125 mL Chopped red pepper 1/2 cup 125 mL   Can of stewed tomatoes (with juice), 14 oz. 398 mL chopped   Medium egg noodles 2 cups 500 mL Can of kernel corn (with liquid) 12 oz. 341 mL Water 1 1/4 cups 300 mL Can of diced green chilies 4 oz. 113 g Envelope of taco seasoning mix 1 1/4 oz. 35 g Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mL   Grated jalapeño Monterey Jack cheese 1 cup 250 mL   Sliced black olives, for garnish

Heat cooking oil in large frying pan on medium. Add next 4 ingredients. Scramble-fry for about 10 minutes until beef is no longer pink. Drain. Add tomatoes with juice. Stir. Transfer to ungreased 3 quart (3 L) casserole. Add next 7 ingredients. Stir. Bake, covered, in 350°F (175°C) oven for about 1 hour, stirring once at halftime, until noodles are tender but firm. Sprinkle with cheese. Bake, uncovered, for another 5 to 10 minutes until cheese is melted.  Garnish with olives. Serves 6. (I used frozen corn instead of canned, mozza cheese and when I make it again, would probably omit the added water.  Seemed a bit runny when I was plating it.  Hope you enjoy!)