RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2848
| View Recipe |
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| Recipe Name: |
Slow-Cooker Chili Mac 'n Cheese |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-01-08
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
6.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.11
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon pepper, cayenne
4 Cups cheese, Mexican, grated
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Directions:
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.
Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.
When ready to serve, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeños, avocado, cilantro, sour cream and cheese. |
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| Nutrition per Serving: |
| Calories: |
1333 |
Total Carbs: |
111.4 |
Net Carbs: |
78.1 |
| Cholesterol: |
164.8 |
Fat: |
182.0 |
Protein: |
73.22 |
| Fiber: |
33.35 |
Sodium: |
2097.49 |
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