Ingredients40 m servings 445 cals
- Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Add the mushrooms to the skillet and cook until the mushrooms are tender, stirring occasionally. Stir in the picante sauce and cook until the mixture is hot and bubbling. Stir in the sour cream. Serve the beef mixture over the noodles. Sprinkle with the parsley.
Per Serving: 445 calories; 19.8 g fat; 36.9 g carbohydrates; 27.5 g protein; 108 mg cholesterol; 969 mg sodium. Full nutrition
ReviewsRead all reviews 14
Added 3 cloves of garlic, sautéed half of an onion in olive oil, added a half teaspoon of herbs and served it over a bed of greens since I'm wheat/gluten and grain free right now. Quick and eas...
i have a lot of picky eaters in my house and everyone loved this. i also feed nine people so i tripled the recipe and there was none left. i did use 1 jar of mild and 1 jar of medium picante s...
This was good! I did end up using 1 cup picante sauce and a can of diced tomatoes because it was a bit spicy for us. I also added a little cheese and half of an onion. I used elbow mac instead o...
I love this recipe. I was looking for a stroganoff recipe and saw this! I used chuck roast, mild salsa, green onions and canned mushrooms, all because that is what I had on hand. I added a littl...
My family enjoyed this dish enough for me to make it again. I omitted the mushrooms and subbed ground turkey for ground beef. I also subbed salsa for the picante sauce since that's what I had ...