Chili Mac

1 cup uncooked Ronzoni Smart Taste elbow macaroni
2 pounds ground turkey (93/7)
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups (8 ounces) shredded

Optional: 1 can (4 ounces) chopped green chilies (not used in nutritional information)

Cook macaroni according to package directions, adding no fat.

Meanwhile, in a large nonstick skillet, cook the turkey, onion and garlic over medium heat until meat is cooked through; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Yield: 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user BUN3KIN.