Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 | (7-oz) pkg elbow macaroni - 2 cup uncooked |
| 1 pounds | Ground turkey |
| 1 medium | Onion chopped |
| 1 cup | Sliced celery |
| ½ cup | Sliced pitted ripe olives |
| 1 | (16-oz) can whole tomatoes cut up and undrained |
| 1 | (4-oz) can diced green chilies drained |
| 2 teaspoons | Beef flavor instant bouillon |
| ½ teaspoon | Seasoned salt |
| ¼ teaspoon | Ground cumin |
| 1 dash | Cayenne pepper |
| 1½ cup | (6-oz) cubed muenster cheese |
| 1½ cup | (6-oz) cubed cheddar cheese |
Prepare elbow macaroni according to package directions; drain. In medium skillet, combine ground turkey, onion, celery and garlic. Cook until turkey is browned. Stir in next seven ingredients. SImmer 10 minutes. Combine macaroni, meat mixture and cheeses. Pour into 3 quart casserole. Cover. Bake
in 350 degree oven until hot and cheeses melt, about 20 minutes.
Garnish as desired. Refrigerate leftovers.