I decided yesterday that would come up with a casserole using only what I had on hand. Here's the result and it was delicious.
2 T. olive oil
1 large red onion, chopped
1 large green bell pepper, chopped (or use a small bell pepper and add jalapenos and/or Serrano)
2 t. garlic, finely chopped
1/2 t. salt
1 pound ground turkey
1 can diced tomatoes with chipotle
1 can dark red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 T. Tone's S.W. Chipotle Seasoning
2 cups shredded Mexican blend cheese (divided)
8 oz. Ronco fine egg noodles (cooked per package directions and drained)
Cilantro for garnishing
In a large skillet, add olive oil and heat over medium high heat. Add onions and peppers and cook until softened. Next add garlic, salt and turkey and using a wooden spoon, break up the turkey and let it cook until well browned.
Preheat oven to 350 degrees.
Add the next 4 ingredients and let mixture cook for 5 - 7, stirring frequently. Sprinkle in 1 cup of the cheese and the noodles. Using tongs, mix the noodles into the turkey and vegetable mixture.
When it's well blended, spoon into a lightly greased 9 x 13 casserole dish. Sprinkle remaining cheese on top and cover with foil. Bake for 30 minutes and then remove foil and return to oven for 10 minutes to let cheese brown.
Sprinkle with finely chopped cilantro to garnish. I'm sure this would be excellent with a little sour cream added on top as well.