2 lbs ground beef
1 bag wide egg noodles
1 bell pepper
salt, pepper, garlic powder, and chili powder to taste
1 can corn
1 can Rotel
1 cup water
1 can tomato soup
1 box Velveeta
Preheat oven to 375 degrees.
Chop onion and bell pepper and add to ground beef (browned) and seasonings.
Boil noodles until tender.
Drain ground beef and return to pan.
Drain noodles and set aside.
Mix corn, Rotel, and tomato soup with meat mixture, cook until warm.
Add water to pot. Add noodles and stir until well blended.
Spread half of meat mixture into 9×13 pan, then layer with Velveeta. Repeat with other half of mixture.
Cover with foil and bake for 30-45 minutes at 375 degrees.