Categories: Main Dish, Tex-Mex, Turkey, Weight Watchers

Ingredients

• 1 cup elbow macaroni
• 1 lb ground turkey breast
• 1/2 cup chopped onion
• 1/2 cup seeded and chopped green bell pepper
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 (14 1/2 ounce) can diced tomatoes, with their juice
• 1 (8 ounce) can tomato sauce
• 1 (4 1/2 ounce) can chopped green chilies
• 1/2 cup water
• 1 cup shredded low-fat cheddar cheese (preferably extra-sharp)

Directions

1. Bring a pot of water to a boil.

2. Cook the macaroni according to package directions; drain and keep warm.

3. Spray a large nonstick skillet with Pam.

4. Add the turkey and cook until no longer pink, stirring with a wooden spoon to break up the meat.

5. Stir in the onion, bell pepper, chili powder, cumin, and salt.

6. Cook, stirring occasionally, until the onion is tender, about 3 minutes.

7. Add the tomatoes, tomato sauce, chiles, and water; simmer, uncovered, 10 minutes.

8. Add the macaroni and cheese, stirring to combine

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