Southwestern Skillet Mac & Cheese
Ingredients:
1 C elbow macaroni
1 lb ground skinless turkey breast
1/2 C chopped onion
1/2 C chopped green bell pepper
2 T chili powder
1 t ground cumin
1/2 teaspoon salt
1 (14 1/2 oz) can diced tomatoes, with juice
1 (8 oz) can tomato sauce
2 (4 1/2 oz) cans chopped mild green chiles
1/2 C water
1 C shredded reduced-fat cheddar cheese (preferably extra sharp)
Directions:
1. Cook the macaroni according to package directions, omitting the salt, if desired; drain.
2. Meanwhle, spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 8 minutes.
3. Stir in the onion, bell pepper, chili powder, cumin and salt. Cook, stirring occasionally, until the onion is softened, about 3 minutes.
4. Add the tomatoes, tomato sauce, chiles and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Add the macaroni and the cheese, stirring to combine.
My notes:
This was the second time I've made this and it was better than I remembered it. You can't go wrong with that mix of spices, veggies and chiles (yes, I made that its own category) and it combined to make a great take on mac and cheese.
Ingredients:
1 C elbow macaroni
1 lb ground skinless turkey breast
1/2 C chopped onion
1/2 C chopped green bell pepper
2 T chili powder
1 t ground cumin
1/2 teaspoon salt
1 (14 1/2 oz) can diced tomatoes, with juice
1 (8 oz) can tomato sauce
2 (4 1/2 oz) cans chopped mild green chiles
1/2 C water
1 C shredded reduced-fat cheddar cheese (preferably extra sharp)
Directions:
1. Cook the macaroni according to package directions, omitting the salt, if desired; drain.
2. Meanwhle, spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 8 minutes.
3. Stir in the onion, bell pepper, chili powder, cumin and salt. Cook, stirring occasionally, until the onion is softened, about 3 minutes.
4. Add the tomatoes, tomato sauce, chiles and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Add the macaroni and the cheese, stirring to combine.
My notes:
This was the second time I've made this and it was better than I remembered it. You can't go wrong with that mix of spices, veggies and chiles (yes, I made that its own category) and it combined to make a great take on mac and cheese.
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