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Jim's Slow Cooker Chili Mac

recipe at a glance
Rating: 4/5 4 stars
2 reviews

ready in: 2-5 hrs
serves/makes:   6
  

recipe id: 18620
cook method: stovetop, crock pot

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ingredients

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

directions

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

added by

rec.food.recipes Jim & Sherry Rougeux jands99

nutrition

466 calories, 19 grams fat, 53 grams carbohydrates, 24 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed



REVIEW: recipe rating

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.


Registered Member at CDKitchen.com
Member since:
Dec 2, 2004





REVIEW: recipe rating
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.