Slow-Cooker Taco Macaroni and Cheese

Slow-Cooker Taco Macaroni and Cheese


  1. 1 lb. lean ground beef (preferably grass-fed)
  2. 1 green pepper, diced
  3. 1 (4 oz.) can green chilies
  4. 1 envelope taco seasoning (your favorite brand)
  5. 3 c. macaroni pasta, uncooked
  6. 1 jar Ragú Old World Style Traditional Sauce
  7. 1 c. sour cream
  8. 1/2 c. water
  9. 2 eggs
  10. 3 c. Monterey Jack cheese, shredded
  11. extra sour cream and hot sauce for serving


  1. In a stock pot over medium high heat, add the beef, green pepper and jar of green chilies. Cook, breaking up meat with heat-proof spatula or wooden spoon until pink is just gone.
  2. Add the envelope of taco seasoning, stir well to combine and simmer for about two minutes more.
  3. Spray the insert of a Crock Pot with cooking spray. Add the beef and pepper mixture to the bottom of a Crock Pot set to low.
  4. Spread the uncooked macaroni evenly atop the cooked beef and peppers.
  5. In a clean bowl, whisk together the Ragú Old World Style Traditional Sauce, sour cream, water, eggs and shredded cheese. Spread atop the macaroni.
  6. Cover and cook on low setting for 3 – 4 hours. Stir once or twice during cooking time. Serve taco macaroni and cheese topped with additional sour cream and hot sauce.

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