Ingredients
Scale
- 2 cups elbow macaroni
- 1 pound lean ground beef
- 1 can (15 oz) chili beans
- 1 can (14 oz) diced tomatoes
- 2 cups shredded sharp cheddar cheese
- 1 medium onion, finely chopped
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- Salt and pepper to taste
- 2 cups water or broth
Instructions
- Gather all ingredients on your counter. Finely chop the onion.
- In a skillet over medium heat, brown the ground beef until fully cooked; drain excess fat.
- Add the chopped onions to the beef and sauté until soft, about 5 minutes. Stir in garlic powder and chili powder.
- Transfer the beef mixture into your Crock Pot. Add macaroni, chili beans, diced tomatoes, and water or broth.
- Stir in 1 cup of shredded cheddar cheese. Cover with a lid and cook on low for about 3 hours or high for about 1.5 hours.
- Once cooked, add the remaining cheese until melted and gooey. Season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg