Crockpot macaroni and cheese with ground beef and tomatoes.
Ingredients:
- 1 to 1 1/2 pounds ground chuck, browned and drained well
- 2 cans (14.5 oz each) diced tomatoes with juice
- 1 can tomato paste (6 oz)
- 1 envelope taco seasoning mix
- 2 teaspoons ground cumin
- 1 can (15oz) beans (pinto w/jalapenos, black, etc.)
- 1 1/2 cups frozen corn kernels, or 1 (16oz) can whole kernel corn, drained
- 1/2 cup chopped green pepper
- 2 tablespoons instant tapioca
Preparation:
1 package macaroni and cheese or shells and cheese, deluxe type
salt and pepper to taste
Combine first 9 ingredients in a 3 1/2-quart or larger Crock Pot; cover and cook on low 6 to 8 hours. Cook macaroni and cheese according to package directions and combine with Crock Pot mixture (may need a separate large bowl). Add salt and pepper as desired.
Serves 6 to 8.
Serves 6 to 8.
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