Ingredients
Scale
- 2 cups elbow macaroni
- 1 lb lean ground beef or turkey
- 1 (14.5 oz) can diced tomatoes (fire-roasted preferred)
- 1 (15 oz) can chili beans (any variety)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 3 cups beef broth
Instructions
- In a skillet over medium heat, brown the ground meat with the diced onion and minced garlic until cooked through; drain any excess fat.
- In your crock pot, combine the cooked meat mixture with elbow macaroni, diced tomatoes, chili beans, chili powder, cumin, salt, and pepper.
- Pour in beef broth until all ingredients are covered; stir well to combine.
- Cover and cook on low for 4-6 hours or high for 2-3 hours.
- About 15 minutes before serving, stir in shredded cheddar cheese until melted.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg