Slow Cooker Tasty Mex Casserole (WW 5 Pts)

By á-3948

Ingredients

• 1 1/2 lb. lean ground beef
• 3 tbs. white vinegar
• 1 tbs. chili powder
• 1 tsp. dried whole oregano
• 1/4 tsp. garlic powder
• 1 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 1/4 cups chopped onion
• 1 med. green pepper, chopped
• 4 oz. canned chopped green chilies, drained (optional)
• 12 oz. canned whole kernel corn, drained
• 1 cup elbow macaroni, partially cooked, drained and rinsed
• 2 (14 oz.) cans tomatoes with juice, broken up
• 2 tsp. chili powder
• 1 tsp. parsley flakes
• 1/2 tsp. dried whole oregano
• 2 tsp. granulated sugar
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• I used Whole Wheat Pasta, and I didn't have a green chilies so I used a tomato can with chilies **

Preparation

Step 1

Mix first 7 ingredients in bowl. Scramble-fry in nonstick frying pan until browned. Drain. Put onion into 3 1/2 or 5 qt. slow cooker. Add green pepper, green chilies, corn and partially cooked macaroni. Add beef mixture. Stir. Combine remaining 7 ingredients in bowl. Stir well. Pour over top. Stir. Cover. Cook on LOW for 8 hrs. or on HIGH for 4 hrs.

Per serving: 206 cal , 6.5 g fat, 874 mg sod, 16 g prot, 23 g carb Points: 5

Recipe from:
http://saksfamily.no-ip.com/crockpot.html#_Toc46057886