Ingredients:
2 cups uncooked yolk-free wide egg noodles
2 lbs lean ground turkey
1 (8 ounce) cans tomato sauce
1/2 cup water
1 (4 ounce) cans chopped green chilies
1 (1 1/4 ounce) envelopes 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 tomatoes
1/3 cup sliced ripe olives, drained
1/2 cup taco sauce
1/2 cup sour cream
Directions:
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 in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
Spread the turkey mixture over the top.
Sprinkle with cheese.
Bake, uncovered, at 350F 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.
Servings: 8
Time preparation: 15 min.
Time total: 25 min.