INGREDIENTS
Nonstick cooking spray
3/4
pound 93% lean ground turkey
1/2
cup chopped onion
2
cloves garlic, minced
1
can (about 15 ounces) black beans, rinsed and drained
1
can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained
1
can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1
cup frozen corn
1
teaspoon Mexican seasoning
1/2
cup uncooked elbow macaroni
1/3
cup reduced-fat sour cream
PREPARATION:
- Spray large nonstick saucepan or Dutch oven with cooking spray; heat over medium heat until hot. Add turkey, onion and garlic; cook and stir 5 minutes or until turkey is no longer pink.
- Stir beans, tomatoes with juice, corn and Mexican seasoning into saucepan; bring to a boil over high heat. Cover; reduce heat to low. Simmer 15 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package directions, omitting salt. Rinse and drain pasta; stir into saucepan. Simmer, uncovered, 2 to 3 minutes or until heated through.
- Top each serving with dollop of sour cream. Garnish as desired.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1 cup chili mac
Calories from Fat
21 %
Protein
17 g
Fiber
6 g
Carbohydrate
34 g
Cholesterol
25 mg
Saturated Fat
1 g
Total Fat
6 g
Sodium
445 mg
Calories
236
DIETARY EXCHANGE:
Fat
1/2
Meat
1
Vegetable
2
Starch
1-1/2
