Mexi-Mac ((Part 3 of 3 “Tasty Meals for Tired Travelers”))
The third meal planned for our Spring Break ski trip adventure :: Mexi-Mac. If you haven’t caught the first 2 handy meals our fam enjoyed while traveling to New Mexico follow the links below.Mexi-Mac is a great meal to please a hungry herd after a long day on the slopes. Sure, this is a tasty recipe – but what makes it perfect for travel is just how VERY easy it is to get this meal on the table.
Again, the slow-cooker saves the day and we have another case of dump, stir, cook & serve. But let me pause and say – it was with the Italian Herbed Tomato & Meat Sauce that I realized my crock was fatally cracked all the way through with an almost invisible hair-line fracture ((BOO)). This is the very reason I rarely use this mini kitchen workhorse. It is a fragile thing that cannot tolerate heat & cold when it’s cold or hot. ((you know what I mean??))
Anyway – I prefer to take slow-cooker recipes and twist them into a no-peek recipe. All of the recipes I have shared in this series are capable of being a no-peek, the only adjustment needed is to leave out any cooked meat until the no-peek is done cooking. Once cooking is complete, add cooked meat and re-cover the pot, allowing the meat to heat through before serving.
Back to the Mac. For this recipe, every ingredient needed was brought from home ((except for the sharp cheddar))::
- homemade taco seasoning
- canned diced tomatoes
- browned hamburger, frozen
- dried navy beans
- a nice locally brewed farmhouse ale
- dried pasta
With the exception of the pasta, all of the ingredients go into the slow-cooker. All that is needed is an extra few cups of water. 8-9 hours on low, and a few dozen ski runs later…
the Mexi – chili is cooked to perfection.
I love cooking the pasta with the chili — the pasta soaks up all that spiciness and the sauce thickens nicely. I added the dried pasta ((I used Torchiette, but you can use anything handy)) directly to the crock, along with a few additional cups of hot water. Then stirred, covered and cooked on HIGH for 30 extra minutes.
My mouth waters as I recall just how satisfying this meal was. Bursting with the spicy flavors of chili powder & Mexican oregano, curbed slightly by that local ale – speaking of the ale, as it cooks, it imparts a subtle sweetness that works perfectly with those New Mexican spices.
The pasta perfectly soaked up all of the deliciousness of the Mexican chili all topped off with a heap of shredded extra sharp cheddar. I love the mix of pasta and those tiny navy beans – hearty and satisfying. Yes – the taste is always the best part, but after a long, tiring day – one pot clean-up is an equal delight.
Whether you are spending a week on ski-trails or you’re normal week is one where you need to come home to a tasty meal with little effort & clean-up, I hope this little series has given you some new solutions to the age-old question :: “What’s for dinner?!”