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Slow Cooker Chili Mac n Cheese

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  • #21566

Really want to take that mac and cheese up a notch? Try this fully loaded tex-mex version.


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

1 review

ingredients

1 1/2 pound ground beef
2 cans (14 ounce size) diced tomatoes, undrained
1 can (6 ounce size) tomato paste
1 envelope (1 ounce size) taco seasoning mix
2 teaspoons ground cumin
1 can (15 ounce size) beans (pintos, black, etc), rinsed and drained
1 cup canned or frozen corn kernels
1/2 cup chopped green bell pepper
2 tablespoons instant tapioca
1 package (14 ounce size) macaroni and cheese or shells and cheese, deluxe type
salt and pepper, to taste

directions

Heat a skillet over medium-high heat. Add the ground beef and cook, stirring frequently, until browned. Drain off any excess grease then transfer the beef to a crock pot.

Add the tomatoes, tomato paste, taco seasoning, cumin, beans, corn, bell pepper, and tapioca to the crock pot. Mix well.

Cover the crock pot and cook on low heat for 3-4 hours or until heated through.

Prepare the macaroni and cheese as directed on the package. Stir it into the crock pot and mix well. Season as needed with salt and pepper. Serve the chili mac n cheese immediately.


crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.


nutrition data

505 calories, 20 grams fat, 55 grams carbohydrates, 27 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)


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reviews & comments

  1. 77mc REVIEW:

    This really does dress up mac and cheese nicely. I've made it twice. Once as directed in the crock pot and once just on the stovetop. The crock pot version is better since the flavors meld more.

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