Ingredients

The following ingredients have 4 Servings
  • 2 Pounds Extra Lean Ground Beef
  • 1 Medium Yellow Onion (Peeled And Diced)
  • 3 Cloves Garlic (Peeled And Miced)
  • 72 Ounces Jarred Marinara Sauce (Three 24 Ounce Jars)
  • 12 Ounces Canned Corn (Drained)
  • 10 Ounces Canned Diced Tomatoes with Green Chiles (Such As RoTel Brand)
  • 2 Tablespoons Italian Seasoning
  • 1 1/2 Pounds Elbow Macaroni Pasta

Instruction

  • In a medium skillet on the stove top cook the ground beef, onion and garlic until the ground beef is cooked through and crumbled. Drain off the excess cooking fat.
  • Add the cooked ground beef, onion and garlic mixture to the bottom of a 6.5 quart or larger slow cooker. Add the marinara sauce, corn, diced tomatoes with green chilies and Italian seasoning.
  • Give everything a quick stir and cover and cook for 6 hours on LOW or 3 hours on HIGH.
  • About 30 minutes before the end of the cooking time (or before you are ready to serve) bring a large pot of water to boil on the stove top and cook the macaroni pasta according to the package directions until they are al dente (about 7 minutes). Drain the pasta and carefully add the cooked pasta into the slow cooker and stir to coat all the pasta with the sauce mixture.
  • Add shredded cheddar cheese right before serving and enjoy!