- 3/4 pound ground turkey
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 can (about 14 ounces) Mexican-style diced tomatoes
- 1 can (about 14 ounces) diced tomatoes
- 1 cup frozen corn
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon Mexican seasoning
- 1/2 cup uncooked elbow macaroni
- 1/3 cup sour cream
Spray large skillet with cooking spray; heat over medium-high heat. Add turkey; cook and stir 5 minutes or until no longer pink. Transfer to slow cooker. Add beans, tomatoes, corn, onion, garlic and Mexican seasoning. Cover; cook on LOW 4 to 5 hours.
Stir in macaroni. Cover; cook 10 minutes. Stir. Cover; cook 20 to 30 minutes or until macaroni is tender. Serve with sour cream.
Tip: Feel free to substitute 2 ounces of any other pasta. Short pasta shapes like cavatappi, penne, or rigatoni (which are sometimes called “cut pastas” because they are cut into pieces during the manufacturing process) can be added straight out of the packages. Longer shapes such as linguine, fettuccine, or spaghetti should be broken in halves or thirds before being stirred in so that all the pasta can be fully immersed in the sauce.
Yield: 6 servings.
Nutrition Facts Per Serving:
Calories: 210, Carbohydrates: 24 g, Protein: 20 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 30 mg, Sodium: 340 mg, Fiber: 5 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat, 1 1/2 Vegetable.
Copyright Diabetic Cooking.