Recipe #45 November 22, 2013

Mexican Macaroni and Cheese

Ingredients:

• 1 pound ground beef - recipe DOES NOT call for beef but I added it to have meat.
• 5 to 6 cups hot cooked macaroni, drained - I used a whole 16oz box.
• 2 tablespoons butter
• 1 can (12 oz) evaporated milk
• 1 can Nacho Cheese Soup - I could find this so I used Campbell's Cheddar Cheese Soup
• 2 cups shredded Mexican cheese blend, with or without peppers
• 1 can (4 oz) chopped mild green chile
• 1 can (4 oz) sliced black olives, optional
• 3/4 cup thick medium salsa
• salt and pepper to taste

Preparation:

1. Brown the ground beef.
2. Cook Noodles as package instructs.
3. Lightly grease the slow cooker. 
4. Toss the hot macaroni with butter in the crock pot.
5.  Add remaining ingredients and mix well. 
6. Cover and cook on low for 3 to 4 hours.