California Skillet
Yield
2 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground turkey
|
|
| 1 | each |
onions
small, chopped |
|
| 1 | tablespoon |
chili powder
|
|
| 2 | cups |
water
|
|
| 1 | can |
tomato soup
undiluted |
|
| 12 | ounces |
corn
canned, undrained |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | cup |
pasta, elbow macaroni
uncooked |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground turkey
|
|
| 1 | each |
onions
small, chopped |
|
| 15 | ml |
chili powder
|
|
| 473 | ml |
water
|
|
| 1 | can |
tomato soup
undiluted |
|
| 346.8 | ml/g |
corn
canned, undrained |
|
| 15 | ml |
worcestershire sauce
|
|
| 237 | ml |
pasta, elbow macaroni
uncooked |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
In a large skillet, brown the meat and onion.
Drain off the fat.
Add all the remaining ingredients, except the cheese.
Cover, and simmer 20 to 30 minutes, or until the macaroni is tender.
Uncover, and sprinkle with cheese.
Stir well.
Continue cooking until cheese is melted.
