Another yummy recipe from my Stir It Up! Super Skillet Meals cookbook!
Chad loved it. It’s very similar to goulash, but with a chili flavor. Yum!
Southwestern Skillet Macaroni and Cheese
Prep: 10 min
Cook: About 25 min
1 cup elbow macaroni (again I used whole wheat organic)
1 lb ground skinless turkey breast
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1 (14 1/2 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 (4 1/2 oz) chopped mild green chiles
1/2 cup water
1 cup shredded reduced-fat cheddar cheese (preferably extra-sharp)
1. Cook the macaroni according to package directions omitting the salt, if desired; drain.
2. Meanwhile, 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. Stir in the onion, bell pepper, chili powder, cumin, and salt. Cook, stirring occasionally, until the onion is softened, about 3 minutes. 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.
Each serving is only 6 points!!