Ingredients:
- 2 packages of the dry cheese from Kfraft Mac and Cheese Family size boxes. Use those noodles another time.
- One big box of large elbow noodles
- One jar 23 oz Tostitos medium or hot salsa con queso…..pour in as you like, don’t have to use the whole thing
- ½ cup of half and half
- One fresh Jalapeno
- 2 16 oz regular Jimmy Dean pork sausage
- Green, red and yellow peppers freshy fresh ONLY ½ of each
- One large sweet onion
- One can La Preferida Mild Diced Green Chiles, Roasted & Peeled 7 oz
- One can RO*TEL Original Diced Tomatoes and Green Chilies 10 oz
- One whole bunch of Cilantro
Steps:
- Cook up noodles put aside
- Saute onions and green/red/yellow peppers and Jalapeno which is finely diced up. Be sure to wash your hands REALLY well….I have stories. LOL.
- Add the Jimmy Dean sausage and saute/ mix all up
- Add the diced green chiles and Rotel tomatoes and mix all up again
- Then add the whole bunch of chopped up Cilantro….don’t pick the leaves off and chop just chop up the whole bunch with the stems. The flavor is in the stems too.
- Mix it all up.
- Once done let sit and cool. Then take paper towels and pat off grease
- Grab a crock pot or big pot and put the noodles in there
- Add the dry packets of Kraft cheese and the ½ and ½
- Then add everything in the frying pan and mix it all up
- Then pour the Queso all over it and mix up again.
She’s ready to go this Tijuana Goulash!
Lots of MIXIN in this one. My mom, Phyllis, called any dish like this….Mixy Mess!