Ingredients
  • 2   pounds lean ground beef
  • 1   large onion, chopped
  • 3   cups shredded Mexican-blend cheese (12 ounces)
  • 1  16  ounce jar salsa
  • 1  15  ounce jar cheese dip
  • 1  4  ounce can diced green chile peppers, undrained
  • 1  2 1/4 ounce can sliced, pitted ripe olives, drained
  • 12   ounces dried elbow macaroni
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Directions
1. 
In a large skillet, cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Transfer meat mixture to a 4 1/2- to 6-quart slow cooker. Add Mexican-blend cheese, salsa, cheese dip, undrained chile peppers, and olives; stir to combine.
2. 
Cover; cook on low-heat setting for 5 1/2 to 6 hours (do not use high-heat setting).
3. 
Cook macaroni according to package directions; drain. Stir macaroni into mixture in cooker.

nutrition information

Per Serving: cal. (kcal) 577, Fat, total (g) 32, chol. (mg) 113, sat. fat (g) 17, carb. (g) 36, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 2, pro. (g) 35, vit. A (IU) 680.26, vit. C (mg) 11.22, sodium (mg) 1337, calcium (mg) 363.48, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet
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