Tex-Mex Mac and Cheese

In a large skillet, cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Transfer meat mixture to a 4 1/2- to 6-quart slow cooker. Add Mexican-blend cheese, salsa, cheese dip, undrained chile peppers, and olives; stir to combine.

Cover; cook on low-heat setting for 5 1/2 to 6 hours (do not use high-heat setting).

Cook macaroni according to package directions; drain. Stir macaroni into mixture in cooker.