2 c. elbow macaroni
1 lb. ground turkey
1 med. onion, chopped
1 c. sliced celery
1 clove garlic, minced
1/2 c. sliced pitted ripe olives
1 (16 oz.) can whole tomatoes, cut up, undrained
1 (4 oz.) can diced green chilies, drained
2 tsp. instant beef bouillon
1/2 tsp. salt
1/2 tsp. cumin
6 oz. cubed Muenster cheese
6 oz. cubed cheddar cheese

Cook macaroni; drain. In medium skillet combine turkey, onion, celery and garlic. Cook until turkey is brown. Stir in olives, cut up tomatoes, green chilies, bouillon, salt and cumin. Simmer 10 minutes. Combine macaroni, meat mixture and cheese. Pour in 3 quart casserole. Bake at 350 degrees about 20 minutes. Serves 6 to 8.