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Make Ahead Nacho Casserole

Submitted by Lisa Howard-Monroe

This savory casserole incorporates all the flavors of a Southwestern favorite. It�s easy to make ahead for a simple weeknight dinner that the whole family will love. Serve with Corn Salad or a Tossed Salad for a complete, nutritious meal.

Serves 4-6


  • � lb ground turkey
  • 1 packet taco seasoning
  • 2 tablespoons water
  • 1 8-oz package FiberGourmet Short Cut Fettuccine
  • 1 can (10.75oz) fiesta cheese soup
  • 1/2 cup sliced jarred jalapenos, drained
  • 1 large handful of tortilla chips, lightly crumbled
  • 1-1&1/2 cup shredded reduced fat cheddar cheese
  • Low fat sour cream (optional)
  • Guacamole (optional)
  • Salt and pepper to taste


  1. Preheat oven to 350 F. Lightly spray an 8x8 pan with cooking spray. Set aside.
  2. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions. Drain well and mix with the cheese soup. Spread the noodle and soup mixture over the bottom of the 8X8 pan. Set aside.
  3. In a large non-stick frying pan, fry ground turkey until no longer pink while breaking apart with a wooden spoon. Add taco seasoning packet and water. Mix well and bring to a simmer over low heat. Remove from heat and allow to cool slightly.
  4. Layer the seasoned meat over the noodle/soup mixture.
  5. Arrange sliced jalapenos in a single layer over the meat and sprinkle with 1/2 of the shredded cheddar.
  6. Sprinkle the broken tortilla chips over the cheese layer.
  7. Top with remaining cheese.
  8. At this point the casserole may be covered with one layer of plastic wrap and one layer of heavy duty foil and frozen.
  9. Bake the freshly prepared casserole at 350F until heated through and cheese is melted. About 15-20 minutes.
  10. If cooking from frozen, remove plastic wrap, recover with foil and bake 45 minutes. Remove foil and bake an additional 15 minutes.
  11. Serve with sour cream and guacamole.