Description
The creamiest and cheesiest mac and cheese spiced up with Mexican flavors and made in the crockpot for an easy dinner!
Ingredients
Scale
- 2 cups dry macaroni noodles
- 1 pound lean ground beef
- 1 packet taco seasoning
- 4 tablespoons butter
- 2 ½ cups grated cheddar
- 10 ounces RoTel, drained
- 2 ounces cream cheese, diced
- 10.5 ounces condensed cheddar soup
- ½ cup sour cream
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon cracked pepper
Instructions
- Step: Bring a large pot of water to a boil and cook the macaroni for 6 minutes. Drain and add to a 6 quart slow cooker.
- Step: While the macaroni is cooking, brown the ground beef, breaking it up as it cooks. Drain any excess grease. Add the taco seasoning and stir to coat the cooked meat.
- Step: Add the grated cheddar and butter to a microwave safe bowl and heat in 30 second increments, stirring each time, until melted. Pour the cheese mixture over the macaroni.
- Step: Add the taco meat, RoTel, cream cheese, cheddar soup, sour cream, milk, salt, and pepper to the slow cooker and stir well to coat the noodles.
- Step: Cover and cook on low for 3 hours.
- Step: Stir well before serving.
Notes
You’ll find the condensed cheese soup near the rest of the condensed soups in the grocery store. Customize your bowl with toppings like diced tomatoes, minced onion, sliced olives, and taco sauce.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 644 kcal
- Sugar: 7 g
- Sodium: 1102 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 143 mg
Keywords: Taco Mac and Cheese, Crockpot recipe, Mexican mac and cheese, easy dinner