Spanish Noodle Skillet

Jacob “Jake” Tou grew up in Princeton and is using his Associate of Applied Science degree in accounting in his job with the Princeton recipe jake touSchool District, handling accounts payable and accounts receivable, and assisting with payroll.
Jake and his wife Janelle have two children – Connor, who turns five in June, and Donovan, 2. Janelle is a special education paraprofessional for the school district.
Jake enjoys downhill skiing, music, cooking and spending time with the couple’s children. “I love working here,” he said about his job in the district office. “Everybody here works well together.”
Jake says his job is fun because of the challenges. It’s not just accounting but also doing the accounting so it meets government regulations, and that requires a little investigating, he says.

SPANISH NOODLE SKILLET
2 slices of bacon, cut up
1/2 cup chopped onion
1/2 cup green bell pepper, cut up
1/2 lb. ground beef
1 tsp. salt
dash pepper
1/4 tsp. oregano
2 cups diced tomatoes
1 1/2 cups egg noodles
1 cup shredded cheddar cheese

Fry bacon until crispy and set aside. Cook the onion, green pepper and hamburger in the bacon drippings until tender. Drain off grease. Add the tomatoes, salt, pepper and 3/4 cup water. Cover and simmer 10 minutes. Bring to a boil and add the noodles and 3/4 of the cheese. Reduce heat and simmer 10 more minutes. Stir occasionally. Top with the remaining cheese and reserved bacon.

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