• 1 to 1 1/2 lb. ground chuck, browned and drained well
  • 29 oz. tomatoes, diced with juice ( 2 - 14.5 oz cans)
  • 6 oz. tomato paste
  • 1 envelope dry taco seasoning mix
  • 2 tsp. ground cumin
  • 15 oz. beans (pinto w/jalapenos or black, etc.) (optional)
  • 1 1/2 c. corn, kernels, frozen, or 1 (16oz) can whole kernel corn, drained (optional)
  • 1/2 c. green pepper, chopped
  • 2 T. tapioca, instant
  • 1 package macaroni and cheese or shells and cheese, deluxe type
  • salt and pepper to taste

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Slow Cooker Chili Mac and Cheese is also a kiddo favorite! I enjoy the cheesy noodles, and the blend of the delicious spices. YUM!

  1. Combine browned ground beef, tomatoes, tomato paste, taco seasoning, cumin, beans, corn, green pepper and tapioca.
  2. Transfer to a 3 1/2 – 4 quart slow cooker.
  3. Cover and cook on Low for 6 to 8 hours.
  4. Cook macaroni and cheese according to package directions and combine with slow cooker mixture (may need a separate large bowl).
  5. Add salt and pepper as desired.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Nutrition facts include optional ingredients:
Slow Cooker Chili Mac and Cheese

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