Slow-Cooker Mexi Mac and Cheese

Ingredients

• 9 oz chilis green drained chopped old el paso® canned
• 16 oz elbow macaroni 
• 24 oz evaporated milk canned
• 1 lb ground round 
• 2  jalapeno thinly sliced
• 30 oz mild cheddar cheese old el paso®
• 8 oz pepper jack cheese shredded
• 2.5 oz taco seasoning old el paso®
• 1 cup water 

Equipment

• bowl
• frying pan
• aluminum foil
• slow cooker

Directions

1. Spray bottom of 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
2. Meanwhile, in 12-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
3. Add taco seasoning mix and water; simmer 2 to 3 minutes or until most of liquid is absorbed.
4. In large bowl, mix cheese sauce, milk and green chiles. Stir in macaroni and beef mixture. Spoon into slow cooker.
5. Cover; cook on Low heat setting 2 hours. Stir; sprinkle with cheese. Cover; let stand 15 minutes or until cheese is melted.
6. Garnish with jalapeños.