Chili Mac and Cheese
(Makes 4 servings)
1 15-ounce can pinto beans, rinsed and drained
1 pound ground turkey
2 cans (14-ounce) diced tomatoes with chiles
1 cup whole-wheat elbow macaroni
1/2 teaspoon garlic powder
1 tablespoon taco seasoning
1 cup shredded reduced-fat cheddar cheese
- Cook the turkey and garlic powder in a large skillet over medium heat, breaking up the turkey with a wooden spoon so it cooks evenly. When the turkey is no longer pink, add the beans, tomatoes (including juice), macaroni, and taco seasoning. Bring to a boil.
- Reduce the heat to low, cover and simmer for 25 minutes, stirring occasionally. During the last minute of cooking, sprinkle on the shredded cheese and mix so it melts into the dish.