| Slow Cooker Mexican Pasta Serves 6 1 pound of 80/20 ground beef 2 ½ cups chicken broth 15 ounce can quality crushed tomatoes 15 ounce canned corn, drained 1 cup of medium, or hot salsa 1 half bell pepper, diced ½ cup Mexican cheese blend, shredded ½ cup cheddar cheese, shredded 3 ½ Tablespoons taco seasoning ¾ pound pasta shells ¼ teaspoon diced jalapeno ¼ teaspoon salt ¼ teaspoon black pepper In a large pan add ground beef. Season with salt and pepper. Brown ground beef and strain off the excess fat. In the bowl of a slow cooker add the ground beef ground beef, corn, red bell pepper, jalapeno, salsa, taco seasoning. Stir all this in, then add, chicken broth and crushed tomatoes. Place top on slow cooker and cook for 4-5 hours on low. Add shells, and cook for another half hour. Remove top, stir in cheeses, and it's done. Taco Seasoning 2 Tablespoons chili powder 2 Tablespoons cumin 1 Tablespoon ancho chili powder 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon dried oregano ¼ cayenne pepper ¼ teaspoon black pepper In a bowl mix the following and store in air tight container for up to six months. Enjoy. Peace CK |
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