Cheesy Mexican Chilli Mac

Submitted by Shannen Edge

Cheesy Mexican Chilli Mac

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Serving: 6
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 500g mince/ diced beef/ Chicken breasts
  • 2 tins diced tomato
  • 1 Taco mix packet
  • 2 cups beef/chicken stock
  • 1TBS garlic
  • 1/2 a diced onion
  • 1 tin of Red Kidney Beans/Black Beans
  • 1 1/2 cups frozen peas corn + carrot or grated carrot and zuchini
  • 3 cups macaroni
  • 2 cups grated cheese


  • Add 1st section of ingredients to Slow Cooker and set to cook for 6 hrs low / 4 hrs high
  • 1 hour before serving:
  • If using chicken breast shred meat with tongs or forks
  • Add tin of beans and veg
  • Half an hour before serving add macaroni.
  • Mix through 2 cups grated cheese when macaroni is cooked.
  • When cheese is melted serve with sour cream.


  • You can leave out the taco mix if your kids don't like spice - just add some Italian herbs instead and any dry pasta can be used in place of macaroni.

4 thoughts on “Cheesy Mexican Chilli Mac”

  1. This was AMAZING. I browned the mince first with the onion. Really great dish, even the 20 month old ate it!

  2. This was amazing. I used chicken breasts.
    I didn’t add the onion because I didn’t have any. My partner served his as nachos. There is plenty left over that I have frozen for a quick easy meal one night

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