'Slow Cooker Tex-Mex Mac N Cheese'
Source: Adapted from Better Homes and Gardens
2 lbs lean ground beef
1 large onion, chopped
3 cups shredded Mexican-Blend cheese (12 oz)
1 jar salsa (16 oz)
1 jar cheese dip (15 oz)
1 can diced green chile peppers, undrained (4 oz)
1 can sliced, pitted ripe olives, drained (2 1/4 oz)
12 oz dried elbow macaroni
1. In a large skillet, cook ground beef and onion until meat is brown and onion is tender, drain.
2. Transfer meat to a greased slow cooker. Add Mexican-blend cheese, salsa, cheese dip, undrained chile peppers, and olives; stir to combine.
3. Cover and cook on low for 5 to 6 hours (do NOT cook on high).
4. Cook macaroni according to package directions; drain. Stir macaroni into the slow cooker and serve.
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