Slow Cooker Mexi Mac ’n Cheese

Old El Paso® green chilies, cheese 'n salsa and seasoning mix provides wonderful addition to this slow-cooked dinner made from macaroni and beef – a perfect Mexican-style recipe.

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Prep Time 20 min
Total Time 2 hr 35 min
Servings 10

Ingredients

2: boxes (8 oz each) elbow macaroni

1: lb ground beef round

2: packages (1.25 oz each) Old El Paso® taco seasoning mix

1: cup water

2: jars (15 oz each) Old El Paso® mild cheese 'n salsa

2: cans (12 oz each) evaporated milk

2: cans (4.5 oz each) Old El Paso® chopped green chiles, drained

2: cups shredded pepper Jack cheese (8 oz)

2: jalapeño chiles, thinly sliced

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Directions

1 Spray bottom of 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
2 Meanwhile, in 12-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water; simmer 2 to 3 minutes or until most of liquid is absorbed.
3 In large bowl, mix cheese sauce, milk and green chiles. Stir in macaroni and beef mixture. Spoon into slow cooker.
4 Cover; cook on Low heat setting 2 hours. Stir; sprinkle with cheese. Cover; let stand 15 minutes or until cheese is melted. Garnish with jalapeños.