- 2 pkgs (8 oz each) elbow macaroni
- 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
- 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.
I have had this recipe and photo for many years. I do not remember where I got it.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.