Well this weekend it was 82 degrees out, which for a September in Texas is our autumn equivalent of 65 with red, orange, and yellow leaves falling gently from the sky. I immediately pulled out everything maroon, olive, and gold from my decorations and purchased everything pumpkin flavored at the grocery store. I also felt a strong need to transition our weekly menu from light summer salads and fish to the hearty comfort foods I’d been missing. This easy weeknight meal will hit the spot with everyone around the table and is great for leftovers!
Comfort Foods Collide: Mac & Cheese meets Chili!
Ingredients
- 1 T olive oil
- 1 c onion chopped
- 1 c green pepper chopped
- 1 lb ground turkey
- 1 lb ground turkey breakfast sausage
- 1 T garlic minced
- 1/2 T chili powder
- 1 T cumin
- 1 14.6 oz can diced tomatoes with chilies
- 1 8 oz can tomato sauce
- 2 c water
- 1 15.5 oz can kidney beans drained, rinsed
- 1.5 c shell cut pasta dry
- 2 c shredded cheese Mexican, divided
Instructions
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Heat oil in a large skillet ( I used my wok)
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Add onion and peppers, cooking until soft
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Add ground turkey, sausage, and garlic. Cook until meat is no longer pink and is fully browned. Drain off excess fat.
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Season with chili powder and cumin
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Add tomatoes and tomato sauce and stir well
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Add water, beans, pasta, and 1/2 c cheese and stir well
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Bring to a boil, cover, reduce heat to a simmer, continue stirring frequently for about 20 minutes, or until pasta is cooked through
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Uncover and allow to continue simmering until desired consistency
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Sprinkle with remaining cheese until melted
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Serve immediately & enjoy!
