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Taco Noodle Dish

Taco Noodle Dish
I got creative while we were housebound during a snowstorm one winter...and used ingredients I had on hand to come up with this hearty casserole. Later, I modified it so it has less fat and fewer calories -Judy Munger of Warren, Minnesota
8 ServingsPrep: 20 min. Bake: 10 min. + standing

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
© Taste of Home 2013

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Taco Noodle Dish (continued)

Directions (continued)

  • 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.
Nutrition Facts: One serving equals 312 calories, 13 g fat (5 g saturated fat), 100 mg cholesterol, 788 mg sodium, 18 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
© Taste of Home 2013