Taco Noodle Dish

  Dinner

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.

Taco Noodle Dish

Average Rating: 4.25

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.

Ingredients

  • 3 cups uncooked wide egg noodles
  • 2 pounds lean ground turkey
  • 1 envelope reduced-sodium taco seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chiles
  • 1/2 cup water
  • 1 cup shredded cheddar cheese

  • TOPPINGS:
  • 2 cups shredded lettuce
  • 2 medium tomatoes, chopped
  • 1/3 cup sliced ripe olives
  • 1/2 cup taco sauce
  • 1/2 cup fat-free sour cream

Instructions

  • 1. Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
  • 2. Meanwhile, in a large nonstick skillet, cook and crumble turkey over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in seasonings, tomato sauce, chiles and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
  • 3. Spread noodles in a 11x7-in. baking dish coated with cooking spray. Top with turkey mixture; sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.
  • 4. Top casserole with lettuce, tomatoes, olives and taco sauce. Serve with sour cream.

Nutrition Facts

1 serving: 455 calories, 20g fat (7g saturated fat), 140mg cholesterol, 954mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 40g protein.

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