To be completely honest, we prefer both beef tacos and plain
mac & cheese to this recipe. But it does make a nice change. It's easy to double, and it’s
delicious with a southwest tossed salad and Texas sheet cake brownies.
Slow-Cooker Taco Mac
1 pound lean ground beef, browned and drained
1 packet taco seasoning
4 tablespoons butter
2 1/2 cups grated cheddar
10 ounces Ro-Tel drained
2 ounces cream cheese, diced
10.5 ounces condensed cheddar soup
1/2 cup sour cream (plus more for a garnish)
1 cup whole milk
Salt and pepper to taste
2 cups elbow macaroni
Dump all ingredients except macaroni into slow cooker; stir to
combine. Cover and cook on low 3 hours. Just before serving, cook macaroni
according to package directions. Drain and toss with beef/cheese sauce. Serve hot,
with salsa and extra sour cream.
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