“Tiss the season for fall cooking! If you are like me you are always looking for easy (and tasty) recipes for dinner for the family. What I love about the Crockpot Chili Mac is it heats-up great for leftovers (especially to bring for lunch at work the next day).
If you have a vegetarian or someone who isn’t a big fan of ground beef in your family, use a separate pot on the stove and put all the same ingredients in except leave out the ground beef. One of my daughters’ has been on a vegetarian kick since this past January, but it’s gotten a little easier to just throw a separate pot on for her so she can eat with us too!
1 lb Ground Beef
8 oz of elbow macaroni (uncooked)
1 Small Onion Finely chopped
1 (30 oz) can of chili beans
1 (15 oz) can diced tomatoes
1 (28 oz) can crushed tomatoes
½ a packet of taco seasoning (any brand works)
2 cups beef broth
1 cup shredded sharp cheese
How to Make:
In a larget skillet you want to brown your beef until it is cooked threw. Add in your onions right before the meat is done, and let the onions get a little soft.
Add all the ingredients except the cheese (cheese goes in right before serving) into crockpot.
Stir the ingredients and cover and let cook for 2 to 2 ½ hours. You want to cook until the pasta is tender. I cook on low for my crockpot. You can speed up the time by cooking on high, if you prefer. I just find slow works best.
About 5 minutes before serving top with the cheese and let it melt down a little.