Chili Mac Slow Cooker (Printable Version)
Browned beef, tender pasta, beans, and ripe tomatoes all slow cooked, piled high with shredded cheddar at the end.
# Ingredients Required:
→ Main
01 -
450 g ground beef, cook until browned, drain off any grease
02 -
240 g uncooked macaroni, make sure it stays al dente
03 -
425 g mild chili beans, pour in along with the liquid
04 -
1.5 teaspoons chili powder
05 -
1 teaspoon garlic salt
06 -
298 g diced tomatoes and green chiles, make sure they’re drained
07 -
120 g cheddar cheese, grate it up
# Guide to Cooking:
01 -
Chuck in drained tomatoes with chiles, throw in chili beans (liquid and all), the garlic salt, chili powder, cooked beef, and macaroni into your slow cooker. Mix it up until it looks all even.
02 -
Take your shredded cheddar and sprinkle it all on top, covering the whole surface.
03 -
Put the lid on your 4-litre slow cooker. Roll it to high for 1 to 1.5 hours or leave on low for 2 hours. If you know your slow cooker cooks unevenly, give the pot a half spin halfway through.
# Extra Suggestions:
01 -
Different slow cookers might mess with your timing a bit. Just watch your meal and change the time if it’s needed.
02 -
The nutrition numbers can change based on what brands you go for.