Nacho Noodles

Do you ever have one of those days where you don’t know what to make for dinner?  You know those days when you stand in front of the cupboard and none of the ingredients you have on hand lend themselves to anything spectacular?  That’s how I created nacho noodles!  A quick and easy meal that can be changed up to include whatever taco-y ingredients you might have on hand!  This recipe is reminiscent of my nacho noodle casserole, but includes an enchilada-type sauce instead.  Enjoy!

Nacho Noodles

16 ounces egg noodles

1 pound ground turkey

1 small onion, diced

1 can diced tomatoes with jalapenos, drained

20 pimento-stuffed green olives, cut into quarters

2 teaspoons black pepper

1 teaspoon garlic salt

1 large can red enchilada sauce

1 cup shredded cheddar cheese

2 ounces ranch salad dressing, optional

In medium skillet, brown turkey and diced onion until turkey is no longer pink, breaking up with spoon as it is cooking.  In a large pot, prepare noodles per package directions, omitting salt.  Drain noodles.  Drain turkey/onion mixture, if needed.  Combine turkey/onion mixture into noodles in the cooking pot.  Add the remaining ingredients, except the salad dressing and shredded cheese.  Stir to combine.  Allow to simmer, on low heat, until heated thoroughly.  Remove from heat.  Add shredded cheese and stir to combine.  Allow to sit for 5 minutes to let cheese melt.  Serve with a ranch dressing drizzle, if desired.

Serves 6

 376 Calories | 12 Fat | 28 Carbs | 2 Sat Fat

27 Protein |  32 Sugar | 3 Fiber

SmartPoints™: 13

Please note: WEIGHT WATCHERS is the registered trademark of Weight Watchers International, Inc. SmartPoints is a trademark of Weight Watchers International, Inc.  The nutritional calculations are included as a reference only.  Please recalculate your own values based on the ingredients you use and/or the amount you eat.