Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
2 c. egg noodles 3 quarts boiling water 1 Tbsp. salt 2 (15 1/2 ounce) cans chili con carne 1 Tbsp. parsley 1/2 tsp. sweet basil leaves, crushed 1/4 tsp. Mexican oregano 1 (18 ounce can) tomato sauce Cook noodles in boiling water with salt, uncovered or without a lid, until tender; drain. Combine with remaining ingredients. Heat thoroughly. Serves 4 to 6.
|
