slow cooker taco pasta
This recipe comes from a social media friend and it is delicious! The pasta is cooked and added at the end so there is no chance it can get soggy.
prep time
10 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
yield
6 servings
Ingredients
- 750-1000 grams ground beef, (1 1/2-2 lb)
- 1 can corn, drained, (15 oz / 425 g, or 2 cups frozen)
- 1 can diced tomatoes, (20 oz / 565 g)
- 1 green bell pepper, diced
- 1 onion, diced
- 1 can diced green chilies, (7 oz / 198 g)
- 1 package taco seasoning, (1/3 cup)
- 3 cups sour cream
- 340 grams dry rotini pasta, (12 oz)
- 2 cups cheddar cheese, shredded
How To Make slow cooker taco pasta
-
Step 1In a non stick pan, cook the beef until no more pink remains. Drain.
-
Step 2Butter, or use non stick spray of your choice, the inside of the slow cooker. Add the browned beef, corn, tomatoes, onion, green chilies, and taco seasoning. -
Step 3Mix together, cover, and set to Low setting for 4-6 hours.
-
Step 4About 30 minutes before serving, cook the pasta in a pot of salted water until just tender, drain, and set aside.
-
Step 5Add the sour cream and drained pasta, mix everything together.
-
Step 6Sprinkle the Cheddar cheese over the top.
-
Step 7Cover and let the cheese melt.
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Step 8When the cheese has melted, serve and enjoy.
- 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!
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