The invention of the slow cooker made things a lot easier in the kitchen. Enjoy!
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.
Published in: Cooking