Slow-Cooked Texas Baked Beans

I'M DONE! I SURVIVED! CUE EYE OF THE TIGER!
POUR ME SOME BOXED WINE AND BUDGET CHEESE!

Well, almost. I still have a heaping pile of undergrad tests and papers to grade. But after finishing my other work, grading feels about as easy as slipping on velcro shoes.

I had myself a bit worried near the end. A Selena Gomez song popped up on the radio and exhaustion left my tune-changing arm hanging limply by my side. I left my freezer open overnight. I found gum stuck to the crown of my head and DIDN'T EVEN REMEMBER CHEWING GUM.

But I still cooked and chopped and sliced and diced and slept and applied fake-tanner. This was one of the meals that helped retain my sanity.

Slow-Cooked Texas Baked Beans Serves: 2 as a main  
(*Note: I have a small 1.5 quart slow-cooker. Recipe can be adjusted for larger ones.)
1/4 lb. ground sirloin
1/8 can chopped green chiles
1 (7 oz) can baked beans
1/4 small onion, chopped
2 T. barbecue sauce
1/2 t. garlic powder
1/2 t. chile powder
1/2 cup uncooked macaroni
1 green onion (green part only), sliced

1.) Brown the sirloin in a skillet over medium heat. Set in a colander over a bowl to drain the fat.
2.) Meanwhile, add the green chiles, baked beans, onion, barbecue sauce, garlic, and chile powder to the slow-cooker base. Stir in the meat.
3.) Cover and cook on high for 2 hours or low for 4-5 hours. During the last 15 minutes of cooking, boil the macaroni in salted water. Cook to al dente, drain, and add to the baked beans. Serve with sliced green onion.

Adapted from: All Recipes