1 cup Elbow macaroni
1/2 cup Onion, chopped
1/2 cup Green pepper, seeded and chopped
1/2 cup Water
1 lb Ground turkey
1 14.5 oz. can Diced tomatoes with their juices
1 8 oz. can Tomato sauce
2 tbsp Chili powder
1 tsp Ground cumin
1/2 tsp Salt
1 4.5 oz. can Chopped mild green chilies
1 cup Low fat cheddar cheese, shredded, preferably extra sharp
1. Cook the pasta according to package directions.
2. Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium high heat. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink. Stir in the onion, bell pepper, and chili powder, cumin, and salt. Cook, stirring occasionally, until the onion is softened, about 3 minutes. Add the tomatoes, tomato sauce, chilies and water, bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Add the macaroni and the cheese stirring to combine.
Serve with an assortment of garnishes, including diced white onion, sliced jalapeno pepper, baked tortilla chips, and a gallop of low fat sour cream.