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1 tablespoon oil
1 onion, diced
2 pounds minced beef
1 and 1/2 tablespoons taco seasoning, see note
2 tomatoes, diced
1 cup non-dairy milk (I used Gefen Oat Milk)
1 cup tomato soup (not condensed)
1 cup water
1 (12-ounce) bag Manischewitz Wide Egg Noodles
In a large pot, heat oil over medium heat. Sauté onion until softening and lightly browning.
Add meat to the pot and cook until just cooked through. Season with taco seasoning and mix.
Add tomatoes, liquid, and noodles to the pot. Bring to a rolling boil.
Reduce heat to a strong simmer. Cook until noodles are soft – it will still be slightly liquidy, but let it sit for a few minutes and it will thicken.
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This is one of our favorite suppers! I make it all the time. I often sub the soup for tomato sauce and skip the diced tomatoes for picky kids and its still delish!
This was a hit and took less than 45 minutes to make! I only had a little over 1 pound of ground beef and it was plenty. I did drain the liquid fat after browning the beef. For the non dairy milk I used unsweetened almond milk and coconut milk blend. Definitely will be making this again.