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Tex-Mex Mac and Cheese
Ingredients
- 2 pounds lean ground beef
- 1 large onion, chopped
- 3 cups shredded Mexican-blend cheese (12 ounces)
- 1 16 ounce jar salsa
- 1 15 ounce jar cheese dip
- 1 4 ounce can diced green chile peppers, undrained
- 1 2 1/4ounce can sliced, pitted ripe olives, drained
- 12 ounces dried elbow macaroni
Directions
1. In a large skillet, cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Transfer meat mixture to a 4 1/2- to 6-quart slow cooker. Add Mexican-blend cheese, salsa, cheese dip, undrained chile peppers, and olives; stir to combine.
2. Cover; cook on low-heat setting for 5 1/2 to 6 hours (do not use high-heat setting).
3. Cook macaroni according to package directions; drain. Stir macaroni into mixture in cooker.
Nutrition Facts
(Tex-Mex Mac and Cheese)
- Servings Per Recipe 10,
- cal. (kcal) 577,
- Fat, total (g) 32,
- chol. (mg) 113,
- sat. fat (g) 17,
- carb. (g) 36,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 35,
- vit. A (IU) 680,
- vit. C (mg) 11,
- sodium (mg) 1337,
- calcium (mg) 363,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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