One Pot Cheesy Turkey Taco Chili Mac

    1 1/2 tsp garlic powder
    1 1/2 tsp cumin
    1 tsp kosher salt
    1 1/2 tsp chili powder
    1 1/2 tsp paprika
    1/2 tsp oregano
For the Chili:
    1.3 lb 93% lean ground turkey
    1 medium onion, chopped
    3 cloves minced garlic
    1 red bell pepper, chopped
    10 oz can rotel tomatoes with green chilies
    14.5 oz can pink or red beans, drained
    8 oz tomato sauce
    1/2 can (8 oz) fat-free refried beans
    1 (15 oz can) reduced sodium chicken broth*
    1 3/4 cups water
    8 oz DeLallo Gluten Free shells (or DeLallo whole wheat)
    3/4 cup part-skim shredded sharp cheddar cheese*
    2 tbsp fresh cilantro, chopped
    2 tbsp chopped scallions


  One Pot Cheesy Turkey Taco Chili Mac Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks.
    When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes.
    Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water.
    Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.
    Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.
    Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.
    Serve immediately garnished with fresh cilantro and scallions.

Skinny Chimichangas

 3 pts each

• 1/2 pound 99% lean ground lean turkey
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• One 8-ounce can tomato sauce
• 2 tablespoons chopped mild green chiles
• 1/3 cup shredded reduced-fat cheddar cheese
• Four 8-inch fat-free flour tortillas

1. Preheat oven to 400°F. Spray a nonstick baking sheet with nonstick spray.
2. Spray a nonstick skillet with nonstick spray; set over medium-high heat. Add turkey, onion, garlic, chili powder, oregano and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in tomato sauce and chiles; bring to a boil. Reduce heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the cheddar.
3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
4. Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.
5. Top these chimichangas with your favorite salsa, sour cream and guacamole for extra calories, of course). (Serving size: 1 chimichanga) Freestyle SmartPoints: 3

WW Burrito Bake

                     8 SERVINGS AT 6 POINTS PLUS EACH
 
1 lb Lean Ground Beef
1 package Taco Seasoning Mix
10 ounce can Fat Free Refried Beans
1 cup Reduced Fat Bisquick
1/4 cup Water
1 cup Shredded, 2% Mexican Cheese (I used WW Brand)
1 cup Shredded, Reduced Fat Mozzarella Cheese

Brown ground beef and drain, add taco seasoning and let simmer. Mix Bisquick, water and refried beans in a small bowl. Place been mixture into a greased 9x13 pan. Sprinkle taco meat on top, then add both cheeses. Bake for 30 minutes at 350 degrees.