In a skillet or frying pan, brown the beef. Pour off fat. Add 1 cup of water and the taco seasoning mix. Stir it all together and reduce heat to simmer for 5-10 minutes. (Do NOT drain excess water) Pour beef mixture into the slow cooker.
In a saucepan bring water with a bit of salt to a boil, pour in macaroni and let cook for 2-3 minutes. Drain the water and pour macaroni into the slow cooker.
Add to the slow cooker: the tomato soup, salsa, onion, 1/2 cup of shredded cheese. Mix everything together really well.
Cover and cook for 3-4 hours on high or 7-9 hours on low. Sprinkle the remaining cheese on top before serving.
When choosing the salsa, choose mild, medium, or hot based on how spicy you want the overall dish to turn out.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (552g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 254 (28%)|
|Amt Per Serving||% DV|
|Total Fat 28.2g||38 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 106.8mg||33 %|
|Sodium 2189.8mg||76 %|
|Potassium 831.2mg||22 %|
|Total Carbohydrate 118.4g||35 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 110.7g|
|Protein 46.3g||66 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 922
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