Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | (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 \N | (16-oz) can whole tomatoes cut up and undrained |
1 \N | (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.