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.