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.
yield
6 servings
prep time
10 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
Ingredients For slow cooker taco pasta
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750-1000 gground beef, (1 1/2-2 lb)
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1 cancorn, drained, (15 oz / 425 g, or 2 cups frozen)
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1 candiced tomatoes, (20 oz / 565 g)
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1green bell pepper, diced
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1onion, diced
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1 candiced green chilies, (7 oz / 198 g)
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1 pkgtaco seasoning, (1/3 cup)
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3 csour cream
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340 gdry rotini pasta, (12 oz)
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2 ccheddar cheese, shredded
How To Make slow cooker taco pasta
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1In a non stick pan, cook the beef until no more pink remains. Drain.
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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. -
3Mix together, cover, and set to Low setting for 4-6 hours.
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4About 30 minutes before serving, cook the pasta in a pot of salted water until just tender, drain, and set aside.
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5Add the sour cream and drained pasta, mix everything together.
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6Sprinkle the Cheddar cheese over the top.
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7Cover and let the cheese melt.
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8When the cheese has melted, serve and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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