CHILI MAC
5 lb lean ground beef
1 15oz can of black beans
1 15 oz can of chili hot beans
2 cans rotel chili fixins
1 15 oz can of fire roasted petite diced tomatoes Mexican Style blended cheese
2 15 oz cans of Blanco Queso
Dizzy Pig Fajitaish Seasoning
Madison Fireplace Candied Jalapeno
Optional: Chipotles in Adobo, can of refried beans (thickener)
3 boxes of Macoroni & Cheese Dinner Mix 1 stick of butter
1/2 cup sour cream
Brown the beef. (cast iron Dutch Oven on the grill @ 350) Drain any fat.
Add the beans, tomatoes, and Rotel to the beef and combine. Add optionals if you like the Chili ‘HOT’! 1/2 can spicy / 1 full can ‘HOT’.
Cook the macaroni per the box instructions. Drain the pasta and add the butter. Stir together and add the sour cream. Mix thoroughly.
Use an aluminum baking pan with tall sides. Pour in the macaroni and then flatten to a consistant height. Next top with the chili all the way to the brim of the pan.
Cover with the Mexican style cheese. Save about a cup of the cheese to mix with the Queso.
Place onto the grill and bake for about 15 minutes.
I put both cans of the Queso into a small crock pot on warm with the cup of mexican cheese mix to melt.
Serve: Use a deep spoon and place into a bowl. Top with melted Queso, 4-6 candied jalapenos and a sprinkle of Fajitaish seasoning.
Enjoy, TL Stallings, Madison Fireplace & Patio
