Slow Cooker Mexican Casserole

1. Brown ground beef and onion in a skillet; drain fat.
2. Add the water, taco seasoning, tomato sauce and sour cream; mix.
3. Simmer in the skillet for 20 minutes.
4. Transfer to slow cooker. Stir in macaroni and chopped green pepper.
5. Cover. Cook on Low for 6 to 8 hours or on High 3 to 4 hours.
6. In the last 30 minutes of cooking, top with shredded cheddar cheese.

Note: Great served with corn bread!

Optional: 1 cup frozen corn; 1 small can of sliced black olives; 15 oz. can black beans

Happy Crocking!

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XOXO,

Jenn