Chili Mac

16 oz. uncooked elbow macaroni
1 pound lean ground turkey
1 small onion, chopped
2-3 jalapeno peppers, seeded and chopped
2 tsp. olive oil
2 garlic cloves, minced
1 (15 oz.) can pinto beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes, undrained
1 (8 oz.) can tomato sauce
1-2 Tbsp. hot pepper sauce
2-3 tsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne pepper
1/4 tsp. pepper
1/2 pound Velveeta cheese (optional)
3/4 cup shredded cheddar cheese
Sour cream, for topping (optional)

Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet cook the turkey, onion, and jalapenos in olive oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain excess fat. Add beans, tomatoes, tomato sauce, pepper sauce, and seasonings to turkey. Drain macaroni; stir into turkey mixture. Cook over medium-low heat for 5 minutes or until heated through. Sprinkle with cheese. Remove from heat; cover and let stand until cheese is melted. Serve with a dollip of sour cream if desired.

I got this recipe from an email sent to me by Taste of Home. Vann loves chili mac, and as soon as I saw the recipe I knew that we had to try it. We did not have any of the seasonings on hand except for the pepper and minced garlic, so the original trip to the grocery store to get everything we needed for this was a little more expensive than I thought it was going to be. However, we have made this so many times that it has more than made up for the cost! I add 1/2 lb. Velveeta cheese to the mixture and let it melt, which is wonderful! It makes it taste more like a chili mac and cheese, and it adds great creaminess to the meal. With this recipe alone, we easily get several meals out of it. It is absolutely incredible leftover! I will say that if you choose to add the Velveeta, you probably won't need the sour cream. However, it does add a great flavor to the recipe! This is a great quick and easy meal that is especially delicious on a cold night!