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Taco Noodle Dish*




Source of Recipe


J. Munger


List of Ingredients





Serves 8

2 cups uncooked yolk-free wide noodles
2 lbs lean ground turkey
1 can (8 oz) tomato sauce
1/2 cup water
1 can (4 oz) chopped green chiles
1 envelope reduced-sodium taco seasoning
1 tsp onion powder
1 tsp chili powder
1/2 tsp garlic powder
1 cup (4 oz) 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 minutes. Drain noodles; place an 11x7x2 inch baking dish coated with nonstick cooking spray. Spread the turkey mixture over the top. Sprinkle with cheese. Bake, uncovered, at 350 deg F. for 10-15 minutes or until cheese is melted. Let stand for 10 minutes.

Top with lettuce, tomatoes, olives and taco sauce. Dollop each serving with 1 tbsp of sour cream.

Calories 312;Fat 13g;Chol 100mg;Sodium 788mg;Carbs 18g;Fiber 2g;Protein 27g
Exchanges: 3 Lean Meat; 1 Starch; 1 Vegetable; 1 Fat


Recipe