Tex-Mex Mac and Cheese

Hello All, happy Saturday!  I hope this finds you all happy and healthy.  It's been a long week.  Not really myself so just want to say hi, wish everyone well and hope this recipe works for you as well as it did for me.  Still using the slow cooker.  Recipe courtesy of the same "Slow Cooker" magazine by Better Homes and Gardens.  See everyone next week.  Live well and be Blessed!

Tex-Mex Mac and Cheese

2 pounds lean ground beef

1 cup chopped onion (1 large)

3 cups shredded Mexican cheese blend (12 ounces)

1 16-ounce jar salsa

1 15-ounce jar processed cheese dip

1 4-ounce can diced green chile peppers, undrained

1 2.25 ounce can sliced pitted ripe olives, drained

12 ounces dried elbow macaroni

1.  In a large skillet cook ground beef and onion over medium-high heat until meat is brown, using a wooden spoon to break up the meat as it cooks.  Drain off fat.

2.  Transfer meat mixture to a 4 1/2 to 6 quart slow cooker.  Stir in Mexican cheese, salsa, cheese dip, undrained chile peppers, and drained olives.

3.  Cover and cook on low heat setting for 5 1/2 to 6 hours.

4.  Before serving, cook macaroni according to package directions; drain.  Stir cooked macaroni into mixture in cooker.

*We had a side salad and corn bread!  Also, I didn't cook it the whole time, it was starting to burn around the edges.  My machine is old and well used so that may have had some bearing on the situation.