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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.