SLOW-COOKER MEXI MAC AND CHEESE

Slow-Cooker Mexi Mac and Cheese image

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h35m

Yield 10

Number Of Ingredients 9

2 boxes (8 oz each) elbow macaroni
1 lb ground beef round
2 packages (1.25 oz each) Old El Paso™ 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) Old El Paso™ chopped green chiles, drained
2 cups shredded pepper Jack cheese (8 oz)
2 jalapeño chiles, thinly sliced

Steps:

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 chiles. 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.

Nutrition Facts : Calories 560, Carbohydrate 55 g, Fat 1 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1530 mg

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