Prep 5 mins
Cook 30 mins
A wonderful potluck meal or a great lunch served with a side salad.
- 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) canchopped green chilies
- 1⁄2 cup water
- 1 cup shredded low-fat cheddar cheese (preferably extra-sharp)
- Bring a pot of water to a boil.
- Cook the macaroni according to package directions; drain and keep warm.
- Spray a large nonstick skillet with Pam.
- Add the turkey and cook until no longer pink, stirring with a wooden spoon to break up the meat.
- Stir in the onion, bell pepper, chili powder, cumin, and salt.
- Cook, stirring occasionally, until the onion is tender, about 3 minutes.
- Add the tomatoes, tomato sauce, chiles, and water; simmer, uncovered, 10 minutes.
- Add the macaroni and cheese, stirring to combine.
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.
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.
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!