Sunday, October 20, 2013

Tex - Mex Macaroni and Cheese with Ground Beef / Slow Cooker Recipe and Vegetarian version!

I just read a post from a fellow blogger who posted a recipe for Macaroni and Cheese.
I responded and said that just when you think you have enough recipes for Macaroni and Cheese another one comes along.
I wanted to post this favorite for Tex - Mex Macaroni and Cheese.
This is an adaption from

2 pounds of Lean Ground Beef ( vegetarian: I buy a box of Yves Meatless Ground. There are 4 individual packages to a box. 2 packages are equal to a pound.  I use the entire box for this recipe)

1 large onion, chopped
3 C shredded Mexican Blend Cheese ( 12oz.)
1 - 16 oz. jar of Salsa, I use Pace Chunky
1 - 15 oz. jar of Cheese Dip ( I never said it was healthy!)
1 - 4oz. can of Diced Green Chiles, undrained
1 - 2 1/4 oz. can of sliced Black Olives, drained
1/2 C sliced Pickled Jalapenos, or to taste.... ( these are the ones we use for Nachos)

In a Skillet, saute the beef or crumbles and the onion. ( the crumbles will need a bit of vegetable oil since there is no fat) If using beef, drain after browning.

Transfer the beef to a 4 1/2 - 6 quart slow cooker
Cheese, Salsa, Cheese Dip
Green Chiles

Cover and cook on LOW for  5 - 6 hours.

Cook macaroni according to directions
Stir into the slow cooker and serve.

Peace in the Kitchen!

No comments:

Post a Comment