Crock Pot Chili Mac

By á-46

Macaroni and Cheese With Beef and Beans
Serves 6 to 8.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 to 1 1/2 pounds ground beef, 85% to 90% lean
• 1 cup chopped onion
• 2 cans (14.5 ounces each) diced tomatoes with juice
• 1 can (6 ounces) tomato paste
• 1 envelope taco seasoning mix
• 2 teaspoons ground cumin
• 1 can (15 ounces) beans (pinto w/jalapenos, black, etc.)
• 1 1/2 cups frozen corn kernels, or 1 can (12 to 15 ounces) niblets or whole kernel corn, drained
• 1/2 cup chopped green pepper
• 2 tablespoons instant tapioca (for thickening)
• 1 package macaroni and cheese or shells and cheese, deluxe type
• salt and pepper to taste
• shredded cheese, for garnish, optional
• chopped cilantro, for garnish, optional
• sliced green onion tops for garnish, optional

Preparation

Step 1

Heat the olive oil in a large skillet over medium heat. Add the ground beef and onions and cook, stirring, until the beef is no longer pink. Transfer the beef mixture to a 3 1/2-quart or larger Crock Pot. Add the diced tomatoes, tomato paste, taco seasoning, cumin, beans, corn, bell pepper, and tapioca

Cover and cook on low 5 to 7 hours.

Cook macaroni and cheese according to package directions and add to the Crock Pot.
Add salt and freshly ground black pepper, to taste. Cook for about 10 to 15 minutes longer, or until hot.

Omit the beans and use 1 1/2 to 2 pounds of ground beef, if desired.
Replace the diced tomatoes with zesty chili-style tomatoes or use half stewed tomatoes.
Add a can of mild green chile peppers or one or two finely chopped Anaheim peppers to the ground beef mixture.
Add a minced jalapeno pepper to the ground beef mixture.