Mexican Turkey Ole(Light)

14 ingredients
10 steps

Ingredients

  • 1/2 lb. Creamettes elbow macaroni (2 c. uncooked)
  • vegetable cooking spray
  • 1 (about 1 lb.) pkg. The Turkey Store Premium Fresh lean ground turkey
  • 1 medium onion, chopped
  • 1/2 c. celery, diced
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. garlic powder
  • 1 (14.5 oz.) can whole tomatoes (undrained), broken up
  • 1 (16 oz.) can kidney or pinto beans, drained
  • 1 (4 oz.) can green chilies, diced
  • 1 c. frozen corn, thawed and drained
  • 1/2 c. ripe olives, pitted
  • 1/2 c. (2 oz.) shredded low-fat Cheddar cheese

Directions

  1. 1
    Prepare macaroni according to package directions; drain.
  2. 2
    In large skillet, spray pan with cooking spray.
  3. 3
    Add the ground turkey, onion, celery, salt, cumin and garlic powder.
  4. 4
    Cook until turkey is no longer pink and onion and celery are tender.
  5. 5
    Stir in the tomatoes, beans, green chilies, corn and olives.
  6. 6
    Bring to a boil.
  7. 7
    Reduce heat and simmer, covered, for 10 minutes.
  8. 8
    Stir in macaroni; heat through.
  9. 9
    Sprinkle Cheddar cheese on top. Refrigerate leftovers.
  10. 10
    Serves 6 to 8.

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