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.

Prep Time

Minutes

Total Time

2:35

Hrs:Mins

Makes

servings

boxes (8 oz each) elbow macaroni

lb ground beef round

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

cup water

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

cans (12 oz each) evaporated milk

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

cups shredded pepper Jack cheese (8 oz)

jalapeño chiles, thinly sliced

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.
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.
In large bowl, mix cheese sauce, milk and green chiles. Stir in macaroni and beef mixture. Spoon into slow cooker.
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.

Makes 10 servings (1 cup)

Nutrition Information:

1 Serving (1 Serving)

Calories 560

Total Fat 26g

(Saturated Fat 12g,),

Sodium 1530mg;
Total Carbohydrate 55g

(Dietary Fiber 2g,

Protein 29g;

Percent Daily Value*:

Exchanges:

2 1/2 Starch;
1 Other Carbohydrate;
1/2 Milk;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.