| Fast Prep | Make Ahead

tex-mex cheeseburger shells

start to finish: 25 minutes | MAKES: 10 to 12 servings (1 cup each)

• 2 lb. lean ground beef
• 1 cup chopped onion
• 3 cups dried shell macaroni or elbow macaroni (12 oz.)
• 3 cups shredded Mexican four-cheese blend (12 oz.)
• 3 cups water
• 1 16-oz. jar salsa
• 1 15-oz. jar processed cheese dip
• 1 4-oz. can diced green chile peppers, undrained
• 1 2.25-oz. can sliced pitted ripe olives, drained
• 1 Tbsp. chili powder
• ½ tsp. ground cumin
• Chopped tomato and/or sliced green onions

1. In a 6- to 8-qt. nonstick pot cook ground beef and onion over medium heat until meat is browned. Drain off fat. Stir in the next nine ingredients (through cumin). Bring to boiling over medium-high heat. Reduce heat; cook, uncovered, 12 to 15 minutes or until pasta is tender, stirring frequently. Remove from heat; let stand 5 minutes. Top servings with tomato and/or green onions.

TO MAKE AHEAD: The night before, cook pasta according to package directions. Drain, rinse, and drain again. Place in a covered container and refrigerate overnight. Use a slow cooker with a removable liner. In a large skillet cook ground beef and onion over medium heat until meat is browned. Drain off fat; cool meat mixture slightly. Place meat mixture in the slow cooker liner. Stir in cheese, salsa, cheese dip, chiles, olives, chili powder, and cumin (omit water). Cover and refrigerate overnight. The next day, let the liner stand at room temperature 15 minutes. Place liner in the slow cooker. Cover and cook on low 4 to 5 hours or on high 2 to 2½ hours. Stir cooked macaroni into meat mixture; let stand 15 minutes before serving. Serve as directed.

PER SERVING: 558 cal., 29 g fat (11 g sat. fat), 98 mg chol., 1,033 mg sodium, 39 g carb., 2 g fiber, 7 g sugars, 35 g pro.