Mexican Turkey Ole(Light)

• 1/2 lb. Creamettes elbow macaroni (2 c. uncooked)
• vegetable cooking spray
• 1 (about 1 lb.) pkg. The Turkey Store Premium Fresh lean ground turkey
• 1 medium onion, chopped
• 1/2 c. celery, diced
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. garlic powder
• 1 (14.5 oz.) can whole tomatoes (undrained), broken up
• 1 (16 oz.) can kidney or pinto beans, drained
• 1 (4 oz.) can green chilies, diced
• 1 c. frozen corn, thawed and drained
• 1/2 c. ripe olives, pitted
• 1/2 c. (2 oz.) shredded low-fat Cheddar cheese

1. Prepare macaroni according to package directions; drain.
2. In large skillet, spray pan with cooking spray.
3. Add the ground turkey, onion, celery, salt, cumin and garlic powder.
4. Cook until turkey is no longer pink and onion and celery are tender.
5. Stir in the tomatoes, beans, green chilies, corn and olives.
6. Bring to a boil.
7. Reduce heat and simmer, covered, for 10 minutes.
8. Stir in macaroni; heat through.
9. Sprinkle Cheddar cheese on top. Refrigerate leftovers.
10. Serves 6 to 8.

elbow macaroni, vegetable cooking spray, fresh lean ground turkey, onion, celery, salt, cumin, garlic powder, tomatoes, kidney, green chilies, frozen corn, ripe olives, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7258 (may not work)