Slow Cooker Chili Mac
This Hearty Slow Cooker Chili Mac will please the entire family with its big bold flavors, and lots and lots of melted cheese!
Servings: 8 servings
Calories: 491kcal
Equipment
- cheese grater optional
Ingredients
- 1½ pounds ground beef
- 1 medium onion chopped
- 2 teaspoons salt divided
- 1 teaspoon pepper divided
- 2 cloves garlic minced
- 2 15 ounce cans fiesta corn drained
- 1 15 ounce can kidney beans drained and rinsed
- 1 4 ounce can fire roasted chiles
- 1½ cups prepared salsa
- 2 cups beef broth or stock
- 3 cups elbow macaroni
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1½ teaspoons smoked cumin
- 2 cups shredded cheddar cheese
Instructions
- In a large skillet brown the ground beef and onion.
- Stir in 1 teaspoon salt, and ½ teaspoon pepper.
- Add the browned beef mixture into a large slow cooker.
- Add the corn, garlic, kidney beans, fire roasted chiles, salsa, beef broth, macaroni, chili powder, oregano, smoked cumin, 1 teaspoon salt and ½ teaspoon pepper to the cooker.
- Mix well to combine.
- Cover and cook on low for 5 hours.
- Uncover and add the shredded cheese.
- Cover until the cheese is melted (approximately 5 minutes)
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen in an airtight freezer container for up to 3 months.
Thaw in the refrigerator overnight and reheat in a casserole dish in the oven (covered) or in a microwave safe bowl (covered) until hot.
Nutrition
Serving: 1serving | Calories: 491kcal | Carbohydrates: 45g | Protein: 32g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 1418mg | Potassium: 654mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1110IU | Vitamin C: 2.1mg | Calcium: 262mg | Iron: 3.8mg
