• 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

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  1. Brown ground beef and onion in a skillet; drain fat.
  2. Add the water, taco seasoning, tomato sauce and sour cream; mix.
  3. Simmer in the skillet for 20 minutes.
  4. Transfer to slow cooker. Stir in macaroni and chopped green pepper.
  5. Cover. Cook on Low for 6 to 8 hours or on High 3 to 4 hours.
  6. 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

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