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Tex-Mex Mac and Cheese

Makes: 10 servings
Prep 20 mins Slow Cook 5 hrs 30 mins to 6 hrs  (low)
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 1/4 ounce 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.

From the Test KitchenFor easy cleanup:
  • Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
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,
  • Monounsaturated 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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