Ground beef chili mac is a hearty and filling crockpot dinner that the whole family will love - perfect for busy days, game days, or any day!
Ingredients
1poundlean ground beef
½cupchopped bell peppersoptional
29ouncecanned tomato sauce
10ounceRotel diced tomatoes and green chilies
30ouncesred kidney beansdrained
1ouncechili seasoning1 packet
1ounceranch seasoning1 packet
2cupswater
3cupselbow macaroniuncooked
16ouncessharp cheddar cheeseshredded
fresh chopped parsleyoptional garnish
Instructions
Brown ground beef and chopped peppers in a skillet over medium heat, using your spoon to stir and break up the ground beef as much as possible as it cooks. Drain grease, if necessary.
Add the browned meat, tomato sauce, rotel, beans, water, and seasonings to the slow cooker. Stir to combine.
Cover and cook on high for 2-4 hours or on low for 4-6 hours.
In the last 45 minutes, uncover and stir in the dry pasta. Recover and finish cooking.
When the pasta is cooked al dante, stir in half of the shredded cheese. Sprinkle the remaining cheese on top. Cover for just a few minutes, until the cheese is melted.
Garnished with fresh parsley if desired before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Feel free to use your favorite cheese in place of the cheddar.
Ground turkey or ground chicken can be used instead of beef.
Other small pasta can be used such as fusilli, cavatappi, or small shells.
Saute some chopped onion with the ground beef and peppers for added flavor.
Add a teaspoon of sugar to help cut the acidity of the tomatoes.
Up the heat with some chopped jalapenos or a pinch of red pepper flakes.