1 pound ground beef 1 medium onion, chopped 1 can (14.25 ounce size) Mexican or chili style stewed tomatoes, undrained 1 cup water (more if needed) 1 can chili beans 1 small can tomato paste 1 package taco seasoning mix 3 cups elbow macaroni or small shells, cooked and drained shredded Cheddar cheese
Cook ground beef and onion in large skillet over medium heat 5 minutes or until beef is no longer pink. Add tomatoes and taco seasoning. Simmer 5 minutes, stirring occasionally.
Put meat mixture into slow cooker. Add chili beans, water and tomato paste. Boil noodles, then add to slow cooker. Cook on 2 or 3 for a couple of hours.
Then either eat or let cool and put in refrigerator for the next day. This stuff is awesome the next day. Remember to add some cheddar to your chili mac! Enjoy
This recipe is SO easy. You can easily adjust it to your own preferences as well - adding more or less spice, etc. You can also use packaged (or homemade) mac n cheese in place of the plain pasta shells for a cheesier meal. We think this recipe would qualify as comfort food.
Dec 15, 2004
cleopatra1 Member since: December 2, 2004
This is a good recipe. The only problem with it is that the macaroni becomes too soft. This recipe is better if made on the stove with a shorter cooking time. Then add the cooked macaroni and heat through. I will make this recipe again using the new cooking directions.