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
pkgs (8 oz each) elbow macaroni
lb ground beef round
pkgs (1.25 oz each) taco seasoning mix
jars (15 oz each) Old El Paso® mild cheese 'n salsa
cans (12 oz each) evaporated milk
cans (4.5 oz each) chopped green chilies, drained
cups shredded pepper Jack cheese (8 oz)
jalapeño 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 jalapeños.