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Turn leftover macaroni into a main dish with this slow cooker chili.
2 pounds lean ground beef
1 package McCormick® Slow Cookers Chili Seasoning
1 can (14 1/2 ounces) diced tomatoes
2 cans (8 ounces each) tomato sauce
1 cup coarsely chopped bell pepper
1 cup frozen or canned whole kernel corn
1 cup elbow macaroni, cooked and drained (about 2 1/4 cups)
1 cup shredded Cheddar cheese
Cook ground beef in large skillet on medium-high heat until no longer pink; drain. Place in slow cooker.
Stir in Seasoning Mix, tomatoes, tomato sauce, bell pepper and corn until well blended. Cover.
Cook 6 hours on LOW or 3 hours on HIGH. Stir in cheese and cooked macaroni during the last 10 minutes of cooking.
Slow Cooker Tip: For best results, do not remove cover during cooking.
(Amount per serving)
Good flavor. I used a bit more pasta. Great for a cold night.
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