Chili Mac Slow Cooker Recipe

Things you will need:

2 pounds of lean ground beef

1 (15 oz.) can of Mexican style stewed tomatoes

1 (10 Oz.) package of frozen chopped bell peppers and onions, thawed

2 teaspoons of chili powder

1 teaspoon of ground cumin

2 cups of elbow macaroni

Cook the beef in a non-stick skillet, stirring it often for about 10 minutes, drain, and spoon into a sprayed slow cooker.

Combine the tomatoes, bell peppers & onions, chili powder, cumin, and 1 teaspoon of salt in a bowl.  Pour this mixture over the beef in the slow cooker.  Cover and cook on LOW for 4 hours. 

Cook the macaroni according to the package directions, drain and stir into the slow cooker.  Cover and cook for an additional 1 hour.

This recipe will feed 4 to 5 people.  If you need more simply double the above ingredients.