- 1/2 pound ground turkey
- 1/4 cup chopped onion
- 1 (16 ounce) can stewed tomatoes, undrained
- 1 (.75 ounce) packet brown gravy mix
- 1 teaspoon chili powder, or to taste
- 1/2 cup frozen corn kernels
- 1/2 cup uncooked elbow macaroni
- 1 cup shredded lettuce
- 3 tablespoons sour cream
- 2 cups corn tortilla chips
- Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
- Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
- Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.