Ingredients:
• 1 lb lean ground beef, browned and drained
• 1 cup uncooked macaroni, cooked al dente
• 15 oz can mild chili beans, undrained
• 10.5 oz can diced tomatoes with green chiles, drained
• 1.5 teaspoons chili powder
• 1 teaspoon garlic salt
• 1 cup shredded Cheddar Cheese
Instructions:
I mix together all my ingredients, except the shredded cheddar cheese, in a 4-quart slow cooker until well combined.
I sprinkle the cheese evenly across the top.
Covering, I cook on low for 2 hours or high for 1-1.5 hours, turning the insert halfway through if my slow cooker does not cook evenly.