2-fer nacho cheese dinners

How To Make 2-fer nacho cheese dinners

• Step 1
  Round one is making the nacho sauce. I started using the large cans of nacho cheese. I put it in a greased slow cooker. I mix in 2 C of milk, 1 jar of salsa, 1 of the cans of diced tomatoes, & the can of green chilis. Put on low & heat for 4 hrs. Watch to make sure it doesn't burn around the edges. I start stirring after 2 hrs. Serve as a dip or over chips. It also woks as a warm dip for veggies.
• Step 2
  Round 2: put the finely diced veggies & the other can of diced tomatoes in a greased slow cooker; cover & cook 2 hrs. (This is how I sneak veggies into my meals so my kids can't pick them out. When I say finely diced, I mean FINELY diced. They just kinda disappear into the sauce.)
• Step 3
  About an hour in, cook the ground beef (or chorizo), and drain. Add the cooked meat to the veggies in the cooker & continue cooking. After another hour, add in left-over nacho cheese sauce to heat through.
• Step 4
  As the sauce is heating, prepare pasta shells according to package directions to al dente. Drain thoroughly & mix into nacho sauce. Let cook another 1/2 hr, until noodles have absorbed most of the sauce. Now you have Nacho Mac n Cheese.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!