This dish is a great crowd pleaser. I served it for an extended family dinner night and everyone was having seconds. It is a great alternative to the traditional taco meal and has a spunky twist. Try it and see. Don’t forget to use the lower fat ingredients suggested for the healthier results.

Taco Noodle Casserole

• 2 cups of uncooked yolk-free wide noodles
• 2 pounds of lean ground beef or turkey
• 1 can of tomato sauce ( 8 ounces )
• 1/2 cup water
• 1 can of chopped green chilies (4 ounces)
• 1 package of taco seasoning (try low sodium if available)
• 1 teaspoon of onion powder
• 1 teaspoon chili powder
• 1 cup (4 ounces) shredded low-fat cheddar cheese
• 3-4 cups shredded lettuce
• 1 cup diced fresh tomatoes
• 1/2 cup sliced ripe olives, drained
• 1/2 cup taco sauce
• 1/2 cup fat-free sour cream

Cook the noodles according to their instructions. While noodles are cooking cook meat in a large nonstick skillet, cook until no longer pink and then drain. Next stir in the tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder, and garlic powder and bring to a boil. Next simmer uncovered while reducing heat for about 5 – 6 minutes. Get your noodles and spread them in an 11 x 7 x 2 inch nonstick pan or a regular dish and spray with nonstick spray. Next, gently spread the turkey mixture over the noodles. Sprinkle with cheese. Bake for 10–12 minutes at 350 degrees, or until cheese is melted. When done let cool for about 10 minutes. Next, top with lettuce, tomatoes, olives and taco sauce. Next lightly scoop on some sour cream on each individual serving.