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.
The Breakfast Sandwich Maker’s claim to fame is putting breakfast on the table in 5 mins or less. But what about lunch and dinner? Think past the english muffin and use this versatile appliance to make more than just your favourite breakfast sandwich.
For these taco cups, we swapped our english muffin for a tortilla. Preheat the Breakfast Sandwich Maker then lift the cover and slide out the cooking plate (the top and bottom ring will stack). You won’t need to use the middle cooking plate for these scrumptious cups.
Spray the bottom cooking plate with cooking spray then place the tortilla into the rings. It will form into a bowl shape with the help of the rings. If you want to make the cups ahead of time, use a muffin tin to mold the tortillas then transfer them to the Breakfast Sandwich Maker. Next, add taco filling and top it with your favorite cheese. We used leftover ground beef from our last taco night and sharp cheddar cheese but you could use slow cooker salsa chicken or even carnitas.
Close the cover then cook for 5 to 6 minutes until the tortilla is nice and crispy. Remove the taco cup from the Breakfast Sandwich Maker and load it up with your favourite toppings. Guacamole, sour cream, tomatoes, corn, black beans, salsa, hot sauce – the more the merrier.
These taco cups work as a gameday appetizer, after-school snack, or new addition to your Taco Tuesday menu. They’re a great way to use up the leftovers in your fridge and will surely convince you that the Breakfast Sandwich Maker can help in the kitchen morning, noon, & night.