Tex-Mex Cheeseburger Shells

Prep a slow cooker meal the night before so cooking will be one less thing to fit in on those busy days.

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  • Makes: 11 servings
  • Serving Size: 1 cup
  • Makes: 11 cups
  • Prep: 20 mins
  • Chill: Overnight
  • Stand: 30 mins

Tex-Mex Cheeseburger Shells

Directions

  1. The night before, cook pasta according to package directions. Drain, rinse, and drain again. Place in a covered container and refrigerate overnight.
  2. In a large skillet cook ground beef and onion over medium heat until meat is browned. Drain off fat; cool meat mixture slightly. Place meat mixture in the removable crockery liner of a 4- to 6-quart slow cooker. Stir in the next seven ingredients (through cumin). Cover and refrigerate overnight.
  3. The next day, let the crockery liner stand at room temperature for 15 minutes. Place liner in the slow cooker unit. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours. Stir cooked macaroni into meat mixture; let stand 15 minutes before serving. Top servings with tomato and/or green onions.
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Nutrition Facts (Tex-Mex Cheeseburger Shells)

  • Per serving:
  • 506 kcal ,
  • 26 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 88 mg chol. ,
  • 1059 mg sodium ,
  • 34 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 32 g pro.
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