Chili Macaroni Casserole – No Bake

Winter season is coming and it’s almost time for those meals that warm the belly.  So I thought I would share a family favorite recipe called Chili Macaroni. The taste is like a macaroni & cheese mixed with chili. Hope your family can enjoy it like ours has.

What you need:

Lawry’s Chili powder mixture
1 Bag – Casserole Shredded Cheese
1 Pound – Ground Turkey (Vegetarians can skip the meat, it will still taste good)
1 Can of Cooked Kidney Beans
Mission Cheese Dip (Make sure no gelatin has been added!)
1 Bag – Elbow Macaroni Noodles
2 Tablespoons Cumin Powder
2 Tablespoons Chili Powder
2 Tablespoons Black Pepper
1 Tablespoon Olive Oil
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
2 Tablespoons Lawry’s Season Salt
Non-Dairy Plain Liquid Creamer or Milk
Sour Cream
Chopped Chives

What to do:

In a skillet crumble in ground turkey and let cook on medium heat. Sprinkle all the dry seasonings, BUT NOT THE LAWRY’S CHILI POWDER MIXTURE YET, on the ground turkey and stir. Turn the fire down to low and add 1/2 cup of water and let it cook well. While the ground turkey is cooking fill a small crock-pot with 3/4 water and turn on high heat, add 1 tablespoon of olive oil and bring the water to a boil, then add the macaroni noodles to boiling water.

Add Kidney beans to the cooking ground turkey mixture and continue to let it cook on low heat. Once the macaroni is done drain the excess water and pour in the ground turkey and kidney bean mixture.  Next pour in the Mission Cheese Dip sauce, then sprinkle in the shredded cheese. Add non-dairy plain liquid creamer or milk IF the mixture is becoming too dry.  Lastly, add the Lawry’s Chili Powder mixture. Stir all the contents together in the stock pot then put the lid on while it is hot but turn the fire off.

How to serve:

Our family likes to serve this dish in a bowl or on a plate topped with sour cream and chopped chives.  Corn bread and greens are tasty sides that go well with Chili Mac too.


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