Ingredients:

1 to 1 1/2 pounds ground chuck, browned and drained well
2 cans (14oz each) diced tomatoes with juice
1 can tomato paste (6oz)
1 packet taco seasoning mix
2 teaspoons ground cumin
1 can (15oz) beans (pinto w/jalapenos, black, etc.)
1 cup frozen corn kernels, or 1 (16oz) can whole kernel corn, drained
1/2 cup chopped green pepper
2 tablespoons instant tapioca
1 package macaroni and cheese or shells and cheese, deluxe type
salt and pepper to taste

Instructions:

Combine first 9 ingredients in a 3 1/2-quart or larger crock pot; cover and cook on low 6 to 8 hours. Cook macaroni and cheese according to package directions and combine with crock pot mixture - may need a separate large bowl. Add salt and pepper as desired.

Yields: 6 - 8 servings.

Back to the Crockpot Recipe Index.
Back to All Recipes.