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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Speedy stovetop preparation makes this flavorful zippy main dish a winner at my table.—Tracy Golder, Bloomsburg, Pennsylvania Ingredients:
1-1/4 cups uncooked elbow macaroni |
1 pound ground turkey or beef |
1 medium onion, chopped |
1 medium green pepper, chopped |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 package (10 ounces) frozen corn, thawed |
2 tablespoons chili powder |
1/2 to 1 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 cup shredded pepper jack cheese |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer. Drain.
2. Stir in the tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
3. Drain the macaroni and add to skillet; stir to coat. Sprinkle with cheese. Yield: 8 servings.
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