Ingredients
- ½ pound ground turkey
- ¼ cup chopped onion
- 1 (16 ounce) can stewed tomatoes, undrained
- 1 (.75 ounce) packet brown gravy mix
- 1 teaspoon chili powder, or to taste
- ½ cup frozen corn kernels
- ½ cup uncooked elbow macaroni
- 1 cup shredded lettuce
- 3 tablespoons sour cream
- 2 cups corn tortilla chips
Why This Dish Is So Special
Helpful Kitchen Tips
- Let the casserole rest for a few minutes before serving to help it set.
- Adjust the seasoning to your preference, especially if you like a bit of heat.
Step 1
Bring a small pot of salted water to a boil. Toss in the macaroni and cook it until it’s just about tender, which should take around 6 minutes. Drain the pasta and set it aside.
Step 2
Crumble the turkey into a large skillet over medium heat. Cook it, stirring occasionally, until it’s nicely browned. Drain any excess fat. Then add the chopped onion to the skillet and cook everything together until the onion softens, about 5 minutes.
Step 3
Stir in the tomatoes, gravy mix, and chili powder, making sure everything is well combined. Add the corn and the cooked macaroni, then cover the skillet, lower the heat, and let it simmer gently for about 10 minutes. Give it a stir now and then to keep everything from sticking.
Step 4
To serve, spoon the casserole over a bed of tortilla chips and top with shredded lettuce and a dollop of sour cream. Enjoy!
