• 2   pounds 
    lean ground beef
  • 1   
    large onion, chopped
  • 3   cups 
    shredded Mexican-blend cheese (12 ounces)
  • 1  16  ounce jar 
  • 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.
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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