SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

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.

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe