Ingredients Jump to Instructions ↓

  1. 2 cups uncooked yolk-free wide noodles

  2. 2 pounds lean ground turkey

  3. 1 can (8 ounces) tomato sauce

  4. 1/2 cup water

  5. 1 can (4 ounces) chopped green chilies

  6. 1 envelope reduced-sodium taco seasoning

  7. 1 teaspoon onion powder

  8. 1 teaspoon chili powder

  9. 1/2 teaspoon garlic powder

  10. 1 cup (4 ounces) shredded reduced-fat cheddar cheese

  11. 2 cups shredded lettuce

  12. 1 cup diced fresh tomatoes

  13. 1/3 cup sliced ripe olives, drained

  14. 1/2 cup taco sauce

  15. 1/2 cup BREAKSTONE'S® Fat-Free Sour Cream

Instructions Jump to Ingredients ↑

  1. 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. baking dish coated with cooking spray. Spread the turkey mixture over the top. Sprinkle with cheese. Bake, uncovered, at 350° 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. Yield: 8 servings.


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