Chili Mac in the Crock Pot
(recipe from countrysidecravings.com)
8 oz. uncooked macaroni
1 lb. ground beef (cooked and drained)
1 small onion (chopped)
4 cloves garlic minced
2 (15 oz.) cans chili beans in sauce
1 (28 oz.) can crushed tomatoes
2 tsp. beef bouilion
1 T. chili powder (or to taste!)
½ tsp. cumin
Salt and pepper (to taste)
1.5 cups shredded cheddar
Freezer Meal Prep Instructions:
Measure uncooked macaroni into a quart sized freezer bag and seal. Measure 1/2 cup of the shredded cheddar into another quart sized freezer bag and seal. In a gallon sized freezer bag combine all other ingredients and seal. Place all three bags into another gallon sized freezer bag. Seal and label.
Set aside pasta and cheese bags. Combine contents of large sauce bag with 2 cups of water in a crock pot and cook on low for 6-7 hours or until heated through. If meal is already defrosted you may need to decrease cook time.
20 minutes prior to serving turn heat to high and add pasta. Cover and continue cooking for 20 minutes or until pasta is cooked to your liking. Top with cheddar cheese and if desired sour cream, green onion, or crushed up tortilla chips.