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Taco Noodle Dish

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

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

Printed from tasteofhome.com Sep 5, 2008

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Taco Noodle Dish cont.

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.