Southwestern Skillet Macaroni and Cheese

Submitted by Audrey M

"A wonderful potluck meal or a great lunch served with a side salad."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 cup elbow macaroni
• 1 lb ground turkey breast
• 1⁄2 cup chopped onion
• 1⁄2 cup seeded and chopped green bell pepper
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1 (14 1/2 ounce) can diced tomatoes, with their juice
• 1 (8 ounce) can tomato sauce
• 1 (4 1/2 ounce) can chopped green chilies
• 1⁄2 cup water
• 1 cup shredded low-fat cheddar cheese (preferably extra-sharp)

directions

1. Bring a pot of water to a boil.
2. Cook the macaroni according to package directions; drain and keep warm.
3. Spray a large nonstick skillet with Pam.
4. Add the turkey and cook until no longer pink, stirring with a wooden spoon to break up the meat.
5. Stir in the onion, bell pepper, chili powder, cumin, and salt.
6. Cook, stirring occasionally, until the onion is tender, about 3 minutes.
7. Add the tomatoes, tomato sauce, chiles, and water; simmer, uncovered, 10 minutes.
8. Add the macaroni and cheese, stirring to combine.

Reviews

[J-Lynn]

I was sort of disappointed- I didn't detect much Southwestern flavor. It just tasted like every other macaroni skillet dinner I've ever made.

 

[OCMom1]

We thought this was good basic casserole type dish and a good way to use up that leftover Turkey. Instead of ground turkey I used chopped up leftover turkey from Thanksgiving. Used wheat Penne in place of the elbow macaroni and I left out the cheese (just forgot about it). Maybe the absence of the cheese is why I didn't think this was great but it was still good. If I make it again, I'll add that in.

 

[KissaK1]

I made this for dinner tonight and really enjoyed it. One of its strengths is that you can alter it to your personal taste very easily. I used penne instead of macaroni and a bit more than called for. I also used extra onion and pepper, subbed red pepper for the green, and added some chopped celery, fresh tomatoes, and garlic. At the end, I added the pasta to the sauce, added some to a glass dish, sprinkled cheese on top, and continued the layering. I added breadcrumbs to the top and baked at 425F for about 15-20 mins until the top was crispy. I think next time I'd leave out the water though. This was delicious and I'm looking forward to the leftovers. Thanks!

 

[Megan from Chicago]

Mine was just okay. Not amazing or anything.

 

[HEP MEP]

This was a hit. I used less chili powder and more cumin (just a taste preference) and mini penne in place of the macaroni. A quick and tasty meal. Thanks.