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Taco Noodle Dish

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. —Judy Munger, Warren, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

Directions

  • Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
  • 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.
  • 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.
  • Top casserole with lettuce, tomatoes, olives and taco sauce. Serve with sour cream.
Health Tip: Even reduced-sodium taco seasoning adds over 300mg sodium per serving. Make your own with 4 tsp. dried minced onion, 3 tsp. chili powder, 1 tsp. cornstarch, 1 tsp. garlic powder, 1 tsp. cumin, ½ tsp. dried oregano and 1/8 tsp. cayenne.
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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