Enchilada Pasta Casserole

• 3-4 cups enchilada sauce see below
• 1 lb ground sirloin or equivalent (I use local/pasture-raised/grass-fed)
• 1/4-1/2 cup diced peppers (bell pepper and/or jalapeño)
• 1/4-1/2 onion diced
• ¼ cup salsa or taco sauce
• 3 tsp chili powder
• 3 tsp garlic powder
• 1-2 tsp dried Cilantro or Parsley
• 1 tsp cumin
• ¼ tsp salt
• 12 oz egg noodles
• 2 cups grated/shredded cheese
• cilantro and/or chopped green onion for topping

Healthy Homemade Enchilada Sauce:

• 2 cans tomato sauce (15 oz each)
• 15 oz can vegetarian refried beans
• 1 cup chopped onion
• 2-3 TBSP hot sauce
• 1.5 TBSP chili powder
• 1.5 TBSP garlic powder
• ½ tsp cumin
• ¼ tsp salt

Paul's Pico de Gallo:

• ½ cup diced onion
• ½ cup diced tomato
• 1/8-1/4 cup Diced jalapeño
• fresh cilantro to taste
• fresh lime juice (add a little... or a lot!)
• a pinch of salt to season