Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 cups cooked elbow macaroni
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
Instructions
- In a skillet, brown ground beef over medium heat; drain excess fat.
- Transfer beef to the slow cooker and add diced onion, garlic, tomato sauce, diced tomatoes, paprika, oregano, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in cooked pasta during the last 30 minutes of cooking.
- Serve hot, topped with shredded cheddar cheese if desired.
Notes
- For extra flavor, add a splash of Worcestershire sauce.
- You can substitute ground turkey or chicken for beef.
- Prepare the pasta separately and add just before serving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg