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

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.