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Ingredientes
- 1 c. dry elbow macaroni
- 1 lb skinless turkey breast
- 1/2 c. minced onion
- 1/2 c. seeded and minced green bell pepper
- 2 Tbsp. chili pwdr
- 1 tsp grnd cumin
- 1/2 tsp salt
- 1 x (14 1/2 ounce.) can diced tomatoes, with juice
- 1 x (8 ounce.) can tomato sauce
- 1 x (4 1/2 ounce.) can minced mild green chilies
- 1 c. shredded reduced fat cheddar cheese (we really like Sargento Brand)
Direcciones
- Bring a pot of water to a boil. Cook the macaroni according to package directions; drain and keep hot. Spray a large nonstick skillet with nonstick spray. Add in the turkey and cook till no longer pink, stirring with a wooden spoon to break up the meat. Stir in the onion, bell pepper, chili pwdr, cumin, and salt. Cook stirring occasionally, till the onion is tender, about 3 min. Add in the tomatoes, tomato sauce, chilies, and water; simmer, uncovered 10 min. Add in the macaroni and cheese stirring to combine.
- Additional Notes: We tried ours with a poblano pepper and it was wonderful.
- This could also be a make ahead dish, to hot up after you get home from work, also this goes great in those brown bag lunches at work.
