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.

Friday, November 7, 2014


1 lb 90% lean ground beef
1 can (14 1/2-oz) diced tomatoes, drained
1 cup chopped onion
1 garlic clove, minced
1 tbsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp black pepper
2 cups cooked elbow macaroni

Brown beef in a large nonstick skillet over medium-high heat, stirring to break-up; drain off the fat. Transfer meat to a slow cooker and add the tomatoes, onion, garlic, chili powder, salt, cumin, oregano, red pepper flakes, and black pepper; stir to mix well.

Place cover on cooker and cook on low 4 hours.

Stir in the cooked macaroni; cover and cook 30 to 45 minutes until macaroni is hot.

Yield: 4 servings

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