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