- Servings: 10
- Prep Time: 15 mins
- Cook Time: 5-6 hrs
- Total Time: 6 hrs 15 mins
|2 lbs||Lean Ground Beef|
|1 cup||Chopped Onion, 1 large|
|3 cups||Shredded Mexican Cheese Blend, 12 oz|
|1 jar||Salsa, 16 oz|
|1 jar||Process Cheese Dip, 15 oz|
|1 can||Diced Green Chili Peppers, undrained, 4 oz|
|1 can sliced||Pitted Ripe Olives, drained, 2.25 oz|
|12 oz||Dried Elbow Macaroni|
In large skillet, cook ground beef and onion over medium high heat until meat is browned, using a wooden spoon to break up meat as it cooks. Drain off fat.
Transfer meat mixture to 4 1/2 to 6 quart slow cooker. Stir in Mexican cheese, salsa, cheese dip, chile peppers, and olives.
Cover and cook on low setting for 5 1/2 to 6 hours. Cook macaroni as package directs; drain. Stir cooked macaroni into mixture in cooker.