1can rotel tomatoes & chilies10 ounces, not drained
2cans red kidney beans15 ounces, drained
1envelope chili seasoning1 ounce
1envelope ranch seasoning1 ounce
2cupswater
3cupselbow macaroni
16ouncesVelveeta cheeseshredded
Garnishchopped parsley or green onion
Instructions
Brown the ground beef in a skillet on the stove top over medium heat. Drain excess grease, then add the chopped peppers and cook an additional 2 - 3 minutes.
Add the browned beef and peppers to the slow cooker along with the tomato sauce, rotel, kidney beans, chili seasoning, ranch seasoning and water. Stir to combine.
Cover and cook on high for 4 - 6 hours or low for 6 - 8 hours.
About 30 minutes before serving, stir in the uncooked macaroni; cover. When macaroni is cooked (about 20 minutes) stir in half the shredded cheese, and top with the remaining half. Cover and allow the cheese to melt (about 10 minutes).
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Serve with your favorite chili toppings like green onion, sour cream, and hot sauce!
Make a lower calorie version by using ground turkey or ground chicken.