Can of black beans
Can of kidney beans
Can of diced tomatos
Can of El Pato tomato sauce
Packet of chile seasoning
One 19 oz. can of red enchilada sauce
Half package/box of wheat noodles
One pound of ground turkey
Cook the noodles as directed on box. Put the beans in a strainer and rinse off. Put the diced tomatos on top of the beans. Brown the ground turkey in a large frying pan. When finshed add everything else. Mix well, bring to boil then remove from heat.
You can use different varieties of beans and any kind of noodles depending on your own preferences.
We like to make this chile-mac on Sundays while we watch football. Sometimes we set up a “chile bar” with small bowls of shredded cheese, chopped onions, sliced jalapenos, a jar of Tabasco and some cornbread and/or crackers.
I almost always double this recipe and then freeze some for later.
About 6 weeks ago, a friend of mine threw a baby shower brunch. She made this casserole and I loved it (thanks Sheree). I have made it at least 4 times since then. Last night I made a huge batch for my husband to bring into work to share with everyone. They all loved it too. This is in no way a healthy recipe, but boy is it good!
Here is the recipe for one batch, which can easily be doubled for a huge batch:
1 bag of hash brown potatoes
1 brick of cream cheese, softened
1/4 cup butter, softened
1 small can of chopped green chilies
1/2 cup, diced up, roasted bell pepper strips
2 cups shredded cheddar cheese
1 small roll of pork breakfast sausage
salt and pepper to taste
In a large mixing bowl mix everything, except the sausage. Put in the crockpot. Cook on high for 3-4 hours, or low for 5-6 hours. When almost finished, brown and cook sausage in frying pan. When done add to crockpot. Cook another 20-30 minutes and it is ready to serve. This would be perfect to serve on Christmas morning. Enjoy!