Ingredients:

  • 1 tbsp Olive Oil (or neutral cooking oil)
  • 1 medium Yellow Onion, finely diced
  • 5 lbs Lean Ground Beef (85/15 recommended)
  • 3 cloves Garlic, minced
  • 1 packet (about 1 oz) Taco Seasoning Mix
  • 1 tsp Ground Cumin
  • 1 (14.5 oz) can Diced Tomatoes (undrained)
  • 1 cup Chicken Stock (low sodium)
  • 1 cup Medium Salsa (jarred, chunky)
  • 4 oz Cream Cheese, cubed
  • 1 (12 oz) can Evaporated Milk
  • 2 cups uncooked Elbow Macaroni
  • 1 cup Shredded Sharp Cheddar Cheese (divided)
  • 1 cup Shredded Monterey Jack or Mexican Blend Cheese (divided)
  • Fresh Cilantro, chopped (for garnish, optional)
  • Sour Cream or Greek Yogurt (for garnish, optional)

Instructions:

  1. Sauté Aromatics: Heat oil in a skillet over medium-high heat. Add diced onion and sauté until softened (about 4-5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  2. Brown the Meat: Add the ground beef to the skillet. Cook until fully browned, breaking it up with a spoon. Crucial: Drain off any excess grease thoroughly.
  3. Season the Base: Stir in the taco seasoning and ground cumin. Cook for 1 minute to 'bloom' the spices.
  4. Combine Wet Ingredients: Stir in the diced tomatoes (undrained), chicken stock, and salsa. Bring mixture to a simmer, then remove from heat immediately.
  5. Load the Pot: Transfer the entire seasoned meat mixture to the bottom of a 6-quart slow cooker. Distribute evenly.
  6. Initial Cook: Cover the slow cooker. Cook on LOW for 3.5 to 4 hours, or on HIGH for 2 hours. The goal is to allow the flavours to deepen and the sauce to thicken slightly.
  7. Build the Creaminess: After the initial cooking time, lift the lid. Stir in the cubed cream cheese until melted and fully incorporated into the sauce. Stir in the evaporated milk.
  8. Add the Pasta: Stir in the uncooked elbow macaroni. Ensure the macaroni is completely submerged in the liquid mixture (add 1/4 cup of water/stock if necessary to ensure coverage).
  9. Cook the Mac: Re-cover the pot. Cook on HIGH until the pasta is al dente—this usually takes 30 to 45 minutes, depending on your machine. Taste a piece to check for doneness.
  10. Top with Cheese: Stir half (1 cup total) of the shredded cheddar and Monterey Jack cheese blend into the macaroni mixture.
  11. The Melt: Sprinkle the remaining 1 cup of cheese evenly over the top of the casserole.
  12. Final Hold and Serve: Cover the slow cooker for 5 to 10 minutes, or until the cheese topping is completely melted and bubbly. Turn off the slow cooker and allow the casserole to rest for 5 minutes before serving. Garnish heavily with fresh cilantro, sour cream, and other desired toppings.