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Full Online Book HomeLearning KitchenMexican And Hispanic - Turkey - Mexican Noodle Bake
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Mexican And Hispanic - Turkey -  Mexican Noodle Bake Post by :senaia Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3033

Click below to download : Mexican And Hispanic - Turkey - Mexican Noodle Bake (Format : PDF)

Mexican And Hispanic - Turkey - Mexican Noodle Bake

1 lb. ground turkey (can use beef)
1 (14 oz.) can stewed tomatoes (plain or Mexican style)
1 envelope taco seasoning (the kind that you add to ground beef to make taco meat)
1 (12 oz.) pkg. egg noodles
1 (16 oz.) carton of nonfat sour cream (may use regular or low-fat)
1 (16 oz.) carton of nonfat cottage cheese (may use regular or low-fat)
1 (8 oz.) package of low-fat cheddar cheese, grated (may use regular-fat)
1 (4 oz.) can of diced green chiles


Preheat oven to 350 degree F.

Brown meat in skillet; drain fat. Add taco seasoning, 1/4 cup water, and stewed tomatoes. Simmer for 10 minutes.

Meanwhile, boil egg noodles according to package; drain. Stir together the sour cream, cottage cheese and diced green chiles in a large bowl (or the empty noodle pot). Add the drained noodles and gently fold them into the sour cream mixture. Set aside.

Oil an ovenproof 2-quart casserole with cooking spray. Begin layering ingredients, starting with the meat mixture, then the noodles, and finally the grated cheese. Repeat the layers, ending with the grated cheese on top. Bake uncovered for 30 minutes, or until bubbly.

Serves 4-5
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