Slow Cooker Taco Mac Casserole
This is simple comfort food with a twist - think a Southwestern take on beefy macaroni and cheese. It's perfect for those nights when you want to make something hearty and full of flavor that everyone will enjoy. Serve it by itself or with tortilla chips, salsa, and even sour cream on the side. And using a slow cooker means not having to spend all afternoon in the kitchen.
I made one change from the original recipe in adding a can of Ro*Tel tomatoes and peppers for a little extra kick.
Adapted from Recipes That Crock!
A Southwestern style beefy macaroni and cheese casserole, hearty and full of flavor.
Adapted from Recipes That Crock!
- 2 1/2 lb lean ground beef
- 2 cup elbow macaroni, uncooked
- 2 oz taco seasoning (two 1-oz packets)
- 1 can evaporated milk (12 oz.)
- 1 1/2 cup milk
- 16 oz Velveeta cheese, cubed
- 1/2 cup butter, melted
- 1 can Ro*Tel diced tomatoes and peppers (optional)
In a large skillet, cook the ground beef over medium-high heat until browned, breaking into crumbles as it cooks. Drain off any excess fat.
Prepare the elbow macaroni according to package directions, draining well after cooking.
In a large bowl combine beef, macaroni, and all other ingredients. Mix well.
Pour mixture into a 6-quart slow cooker that has been lightly sprayed with nonstick cooking spray.
Cover and cook on Low for 3-4 hours, stirring occasionally.
Servings 8
- Amount Per Serving
- Calories 713kcal
- % Daily Value *
- Total Fat 39g60%
- Saturated Fat 22g111%
- Cholesterol 213mg71%
- Sodium 1601mg67%
- Potassium 918mg27%
- Total Carbohydrate 32g11%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 59g118%
- Calcium 38 mg
- Iron 30 mg
- Vitamin D 41 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- The original recipe did not include the Ro*Tel. Leave it out for a milder flavor.
- Mild or hot taco seasoning can be used
- Serving suggestions:
- Tortillas
- Salsa
- Sour cream