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  • 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
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.
Cover; cook on low-heat setting for 5 1/2 to 6 hours (do not use high-heat setting).
Cook macaroni according to package directions; drain. Stir macaroni into mixture in cooker.


  • For easy cleanup:

    Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

nutrition information

Per Serving: cal. (kcal) 577, Fat, total (g) 32, chol. (mg) 113, sat. fat (g) 17, carb. (g) 36, Monounsaturated 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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