Slow cooker chili mac combines two of your favourite dinners into one satisfying meal. Does your family celebrate Taco Tuesday every week? Do the kids always request pasta nights? Slow cooker chili mac (also known as taco pasta) gives you the best of both worlds. And it couldn’t be easier to make in your Hamilton Beach® slow cooker.
In a large skillet over medium-high heat, saute onions and garlic for about 3 minutes until the onions are translucent. Add a pound of ground turkey (you could substitute ground beef if you prefer) to the skillet and saute until browned.
Add the meat mixture to the slow cooker crock with the remaining ingredients – 2 cans of diced tomatoes and green chiles, 1 can of crushed tomatoes, 1 can of kidney beans, an additional can of green chiles, chili seasoning, salt, and black pepper.
Cover the slow cooker crock and cook on HIGH for 3 ½ to 4 hours or on LOW for 7 to 8 hours. When the meat sauce is finished cooking, stir in a pound of cooked pasta and some cheese (feel free to be very generous with this step). Let the cheese melt a little before serving.
Slow cooker chili mac is a hearty meal complete with pasta, beans, meat and cheese – what more could you want? This big bowl of pasta swaps out marinara for a flavorful sauce packed full of your favourite Mexican flavours. While this dish is delicious served directly from the slow cooker, we took the liberty of adding some (OK, a lot) of our favourite taco and chili toppings. Fresh jalapenos, sour cream, hot sauce, even more cheese. Put a few of your a favourite mix-ins on the table and let everyone customize a bowls to their liking.
Serve chili mac for family dinner any night of the week or at your Cinco de Mayo party alongside a build-your-own margarita bar. Your guests will undoubtedly enjoy customizing their dinner and drinks.
If you’re hunkering down for the winter, chances are you’re cooking more at home. Soups, stews, pot roast – it’s high time for comfort food. If you want a stick-to-your-bones recipe that’s perfect for those 30 degrees and below days, make slow cooker goulash.
There is a lot of conversation around goulash and how to make this popular wintertime dish. While we aren’t calling our recipe Hungarian goulash, the dish did originate in Hungary. It’s a meat and vegetable stew seasoned with lots of paprika and other spices.
North Americans have reworked the recipe into a more familiar Hamburger Helper-style dish – and we aren’t complaining. The slightly spicy sauce, ground beef, and pasta combine for a comforting meal both the kids and adults at the table will love.
Make the meat sauce in your slow cooker, then stir in cooked elbow macaroni and plenty of cheddar cheese. Switch the slow cooker to WARM and melt a little extra cheese on top before serving or transfer to a baking dish and melt the cheese under the broiler for a few minutes. No matter how you serve it, slow cooker goulash is sure to warm you from the inside out this winter.
In a large skillet over medium-high, heat oil. Add onion and garlic. Cook until onion is translucent, about 3 minutes. Stir in ground beef, cooking until browned, about 5 minutes. Drain fat if necessary.
Add meat mixture to slow cooker crock with tomato puree, tomato sauce, diced tomatoes, bay leaf, paprika, salt and black pepper.
Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
Meanwhile, cook pasta to al dente according to package directions. Drain and stir into crock with 1 cup shredded cheese.