Taco Noodle Dish Recipe

Ingredients

• 2 cups uncooked yolk-free wide noodles
• 2 pounds lean ground turkey
• 1 can (8 ounces) tomato sauce
• 1/2 cup water
• 1 can (4 ounces) chopped green chilies
• 1 envelope reduced-sodium taco seasoning
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 2 cups shredded lettuce
• 1 cup diced fresh tomatoes
• 1/3 cup sliced ripe olives, drained
• 1/2 cup taco sauce
• 1/2 cup fat-free sour cream

Directions

• Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, cook the turkey over medium heat until no longer pink; drain. Stir in the tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Drain noodles; place in an 11-in. x 7-in. baking dish coated with cooking spray. Spread the turkey mixture over the top. Sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Let stand for 10 minutes.
• Top with the lettuce, tomatoes, olives and taco sauce. Dollop each serving with 1 tablespoon of sour cream. Yield: 8 servings.

Taco Noodle Dish published in Light & Tasty April/May 2004, p27