WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, February 12, 2014

MEXICAN-STYLE MACARONI AND CHEESE

2
pkgs (8 oz each) elbow macaroni
1
lb ground beef round
2
pkgs (1.25 oz each) 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) chopped green chilies, drained
2
cups shredded pepper Jack cheese (8 oz)

2
jalapeƱo chilies, thinly sliced

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.

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.

In large bowl, mix cheese sauce, milk and green chilies. Stir in macaroni and beef mixture. Spoon into slow cooker.

Cover; cook on Low heat setting 2 hours. Stir; sprinkle with cheese. Cover; let stand 15 minutes or until cheese is melted. Garnish with jalapeƱos.


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