Ingredients

The following ingredients have 4 Servings
  • 1 Pound Extra Lean Ground Beef
  • 1/2 Cup Chopped Yellow Onion
  • 1.25 Ounces Low Sodium Taco Seasoning Mix
  • 2 1/2 Cups Elbow Macaroni Pasta (Uncooked)
  • 14.5 Ounces Canned Diced Tomatoes (Undrained)
  • 1 1/2 Cup Water
  • 8 Ounces Shredded Cheddar Cheese

Instruction

  • In a large skillet on the stove top brown and crumble the ground beef with the onions until the ground beef is no longer pink and the onion is starting to turn translucent. Drain off excess fat and add meat and onion mixture to a 3 to 6 quart slow cooker.
  • Add the remaining ingredients except the shredded cheese to the slow cooker and stir to combine.
  • Cover and cook on LOW for 4 to 5 hours until the pasta is cooked.
  • Turn slow cooker off and add the shredded cheese to the slow cooker, stir to combine and allow to sit for 10 minutes to allow the cheese to melt.