Eric and I both really enjoyed this for a simple, no fuss and delicious meal.  The tomatoes and bacon in the macaroni and cheese compliment the chili beautifully.  It always amazes me how when I take a few minutes to ask God what to do with my leftovers - He always comes through.  Perhaps that sounds a bit odd to you ... regardless ... I could easily see taking this to a potluck!


Ok - here goes ...


If cooking immediately - preheat your oven to 350 degrees.  If making this in advance and it’s refrigerated, add 5 - 10 extra minutes to the baking time.


Ingredients:


  1. - 3 cups leftover Turkey Taco Chili

  2. - 2 - 3 cups leftover Tomato-Bacon Macaroni & Cheese

  3. - Shredded cheese - about 1 cup, divided

  4. - 2/3 cup milk

  5. - 1/3 cup sour cream

  6. - 2 eggs

  7. - 1/2 teaspoon chicken bouillon granules

  8. - 1/2 teaspoon garlic powder

  9. - 1/4 teaspoon kosher salt

  10. - 1/4 teaspoon cayenne pepper

  11. - Tortilla chips for topping  (plain or “Doritos”)

  12. - Taco Seasoning for topping

  13. - Sour cream, shredded cheese, your favorite fixings, etc. (for garnishing, etc)


Directions:


Spray a baking dish with non-stick cooking spray.  My dish was close to an 8 x 8 pan - just in a rectangular shape that fits perfectly in my toaster oven!


With clean fingers, break up the Tomato-Bacon Macaroni & Cheese and layer it in the baking dish as evenly as possible.  Sprinkle some additional shredded cheese over the top.  Then spoon the Turkey Taco Chili over the top of the macaroni layer.  And finally sprinkle a little more shredded cheese on top.


In a 2 cup glass measuring cup, pour in the milk.  Add the sour cream and eggs.  Then add in the chicken bouillon granules, garlic powder, salt and cayenne pepper.  Whisk it together until it’s smooth and no lumps remain from the sour cream.  Then slowly begin to pour the milk mixture over the top of the casserole.  With a fork, gently slide it into the casserole to allow the liquid to coat the casserole all the way to the bottom layer.  I say pour it slowly, because depending on the size of your baking dish, you may not need all the liquid.


At this point, you can cover and refrigerate it for baking later in the day.  Otherwise, crush some tortilla chips and layer them over the top of the casserole and dust as much taco seasoning as desired over the top of the chips.  If you have “Doritos” in your house, you could use those instead!


Place the dish into the oven (uncovered) for 30 minutes or until the casserole is “set”.  You could check it by jiggling the pan or sliding a fork or knife into the center - if it comes out pretty clean, you’re in good shape.


Allow the casserole to rest for a few minutes before serving.  Top with your choice of fixings ... or keep it simple - add shredded cheese and sour cream.