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Chili Mac and Cheese
1 pound ground chuck - (to 1 1/2 lbs) -- browned, drained well
2 cans diced tomatoes with juice - (14 oz ea)
1 can tomato paste - (6 oz)
1 packet taco seasoning mix
2 teaspoons ground cumin
1 can beans - pinto w/jalapenos, black, etc. - (15 oz)
1 cup frozen corn kernels (or a 16-oz can whole kernel corn, drained)
1/2 cup chopped green pepper
2 tablespoons instant tapioca
1 package deluxe type macaroni and cheese or shells and cheese
Salt -- to taste
Freshly-ground black pepper -- to taste
Combine first 9 ingredients in a 3 1/2-quart or larger slow cooker; cover and cook on LOW 6 to 8 hours.
Cook macaroni and cheese according to package directions and combine with slow cooker mixture (may need a separate large bowl). Add salt and pepper as desired.
This recipe yields 6 to 8 servings.
Some general comments about this recipe:
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