Mexican Stroganoff Oamc
Give your classic comfort food a zesty twist with Mexican Stroganoff OAMC (Once-A-Month Cooking), a hearty, freezer-friendly dish perfect for meal prep and weeknight dinners. This crowd-pleasing recipe combines tender ground beef, aromatic garlic and onion, and bold taco seasoning for an irresistible base, all simmered with diced tomatoes and green chilies for a kick of heat. Creamy sour cream and cream cheese create a luscious sauce that clings to wide egg noodles, while a topping of melted cheddar cheese adds a rich, cheesy finish. Ready to serve straight from the oven or store for later, this versatile dish is finished with a sprinkle of fresh cilantro for a vibrant, herby touch. With only 30 minutes of cooking time and a blend of Mexican and stroganoff-inspired flavors, this one is destined to be a family favorite! Perfect for freezer meals, meal planning, or satisfying comfort food cravings.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup beef broth
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 12 ounces wide egg noodles
- 1 cup cheddar cheese, shredded
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large skillet or sauté pan, brown the ground beef over medium heat until fully cooked. Drain any excess grease.
Add the chopped onion and minced garlic to the skillet. Cook for 3-4 minutes, or until the onion is softened and fragrant.
Stir in the taco seasoning, diced tomatoes with green chilies (including the liquid), and beef broth. Mix well and bring to a simmer. Cook for 5 minutes to allow the flavors to meld.
While the meat mixture simmers, cook the wide egg noodles according to package instructions. Drain and set aside.
Reduce the heat to low, then stir in the sour cream and cream cheese into the meat mixture until fully combined and creamy. Season with salt and black pepper to taste.
Gently fold in the cooked egg noodles until evenly coated with the sauce.
Transfer the stroganoff mixture to a large baking dish if serving immediately, or into freezer-safe containers if preparing for later (OAMC).
If serving immediately: Preheat the oven to 375°F (190°C). Sprinkle the shredded cheddar cheese over the top and bake uncovered for 10 minutes, or until the cheese is melted and bubbly.
If freezing for later: Allow the dish to cool completely before sealing and freezing. When ready to eat, thaw in the fridge overnight, then bake as directed above.
Serve hot, garnished with fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 7000 mg | 304% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 32.8 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1399 mg | 108% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2077 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
