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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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âMy daughter came up with this recipe when she was visiting her fiancé's family. Her future father-in-law thought she was a pretty good cook after sampling it!â -Kendra McIntyre - Webster, South Dakota Ingredients:
2 cups uncooked egg noodles |
1 pound ground turkey or beef |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted |
1 jar (5-3/4 ounces) sliced pimiento-stuffed olives, drained |
1 can (4 ounces) chopped green chilies |
1-1/2 cups (6 ounces) shredded cheddar cheese |
2 cups crushed tortilla chips |
1/3 cup prepared ranch salad dressing |
shredded lettuce, sour cream and/or salsa, optional |
Directions:
1. Cook noodles according to package directions; drain. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, soup, olives and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in noodles.
2. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with cheese. Bake at 350° for 15-20 minutes or until heated through. Top with tortilla chips; drizzle with salad dressing. Serve with lettuce, sour cream and/or salsa if desired. Yield: 4 servings.
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