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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Uses ingredients regularly kept on hand. Ingredients:
2 cups uncooked yolk-free wide egg noodles |
2 lbs lean ground turkey |
1 (8 ounce) can tomato sauce |
1/2 cup water |
1 (4 ounce) can chopped green chilies |
1 (1 1/4 ounce) envelope taco seasoning mix |
1 teaspoon onion powder |
1 teaspoon chili powder |
1/2 teaspoon garlic powder |
1 cup shredded cheddar cheese |
2 cups shredded lettuce |
1 cup diced fresh tomato |
1/3 cup sliced ripe olives, drained |
1/2 cup taco sauce |
1/2 cup sour cream |
Directions:
1. Cook noodles according to package directions.
2. 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.
3. Drain noodles; place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
4. Spread the turkey mixture over the top.
5. Sprinkle with cheese.
6. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.
7. Let stand for 10 minutes.
8. Top with the lettuce, tomatoes, olives and taco sauce. Dollop each serving with 1 tablespoon of sour cream.
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