Cheesy Chili Mac

Ingredients

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Garlic powder

  Spices

  ½ tsp or 2g

• Pinto beans

  Mature seeds, canned

  2 cup or 480g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Macaroni

  Dry, enriched

  1 cup elbow shaped or 105g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Cheddar cheese

  ½ cup, shredded or 57g

• Monterey cheese

  Includes Pepper Jack

  ½ cup, shredded or 57g

Directions

1. Warm a large sauté pan over medium heat. Add the ground turkey and garlic powder, breaking up the meat as it cooks, until no longer pink and lightly browned.
2. Stir in the pinto beans (undrained), diced tomatoes with their juices, dry macaroni, and taco seasoning until evenly combined. Bring to a boil.
3. Reduce heat to low, cover, and simmer, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 25 minutes. Uncover and sprinkle the shredded cheeses over the top; cover briefly just until melted, then serve.