- 1 lb. ground beef
- 1 onion, chopped
- 3/4 c. water
- 1 pkg. taco seasoning mix
- 15 oz. tomato sauce
- 8 oz. elbow macaroni, uncooked
- 1/2 c. green bell pepper, chopped
- 2 c. mexican blend shredded cheese or sharp cheddar cheese
- 1/2 c. sour cream
- Brown ground beef and onion in a skillet; drain fat.
- Add the water, taco seasoning, tomato sauce and sour cream; mix.
- Simmer in the skillet for 20 minutes.
- Transfer to slow cooker. Stir in macaroni and chopped green pepper.
- Cover. Cook on Low for 6 to 8 hours or on High 3 to 4 hours.
- In the last 30 minutes of cooking, top with shredded cheddar cheese.
Note: Great served with corn bread!
Optional: 1 cup frozen corn; 1 small can of sliced black olives; 15 oz. can black beans
Happy Crocking!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
Jenn Bare is a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Slow Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk." As Jenn says, "Happy Crocking!" 
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