Slow-Cooker Mexi Mac and Cheese

(2)
  2 reviews
  • 20 min prep time
  • 2 hr 35 min total time
  • 9 ingredients
  • 10 servings

Ingredients

2
boxes (8 oz each) elbow macaroni
1
lb ground beef round
2
packages (1.25 oz each) Old El Paso™ taco seasoning mix
1
cup water
2
jars (15 oz each) Old El Paso™ mild cheese 'n salsa
2
cans (12 oz each) evaporated milk
2
cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
2
cups shredded pepper Jack cheese (8 oz)
2
jalapeño chiles, thinly sliced

Directions

  1. 1 Spray bottom of 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
  2. 2 Meanwhile, in 12-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water; simmer 2 to 3 minutes or until most of liquid is absorbed.
  3. 3 In large bowl, mix cheese sauce, milk and green chiles. Stir in macaroni and beef mixture. Spoon into slow cooker.
  4. 4 Cover; cook on Low heat setting 2 hours. Stir; sprinkle with cheese. Cover; let stand 15 minutes or until cheese is melted. Garnish with jalapeños.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved