Spanish Noodles & Ground Beef or chicken, Bacon

Spanish Noodles
5 slices of bacon
1/2 cup chopped onions
1 cup diced green peppers
3-4 cloves galic diced
1 pound of ground beef
1 cup can diced tomatoes (or whole tomatoes, cut up)
1/2 cup taco sauce
3 tablspoons Gebhardts chili powder
1 teas. salt
dash of pepper

8 oz. uncooked bows or large flat noodles
1 can chicken stock or 2 cups bullion cubes in water.
Preboil noodles in chicken stock for 4 mins. drain set aside saving the broth

or if you want to use chicken instead of beef boil 3 chicken breast, 6 ot 7 thighs, in chicken broth remove chicken and add noodles. Skin and debone chicken and set aside saving juice. Cook noodles be sure you have at least one cup juice left add to sauteed vegetables. Simmer on low for about 15 mins.

Add 1 cup sweet corn kernels (canned or frozen) or 1 cup tender green frozen peas - simmer for a couple of mins.

In a large skillet cook bacon till crisp, drain. (reserve drippings)
Crumble bacon and set aside. In bacon drippings cook onions, galic, green pepper and
ground beef until no longer pink. Drain, Add tomatoes,
peppers, catsup (or sauce), salt and pepper. Stir together. Stir in
uncooked noodles. Cook, covered, over low heat for 15minutes or
until noodles are tender, stirring frequently. Add crumbled bacon toss and serve.

Options: serve on taco shells with grated cheese, sour cream, sliced olives, green onions, shredded lettuce, sliced avacados, refried beans, cornbread, Mexican type stuff.