Slow Cooker Mexican Pasta
All the flavors of Mexican food wrapped up in cheesy pasta and made in the slow cooker with almost no prep? That's Slow Cooker Mexican Pasta!
Servings: 4 servings
Ingredients
- 1 lb ground beef
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 tsp oregano
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 16 oz tomato sauce
- 10 oz can Rotel Tomatoes and Diced Green Chiles
- 15 oz can corn drained
- 15 oz can black beans drained and rinsed
- 2 ¾ cup beef broth
- 1 ½ cups Mexican style cheese
- 16 oz small pasta shells
Toppings (optional)
- sour cream
- cheese
- shredded lettuce
- diced Tomatoes
- avocado
Instructions
- To a large skillet over medium-high heat, add the ground beef and brown until it is cooked through. Remove any grease from the pan. Add the beef to the slow cooker. Add in all the remaining ingredients except for the cheese and the pasta.
- Stir well and cook on LOW for 6 hours or HIGH for 4 hours. After the cooking time elapses, stir in the cheese and the dry pasta. Cook on high for 30 minutes, checking every 15 minutes and stirring until the pasta is tender.
- Serve with your favorite toppings and enjoy!
Video
Nutrition
Calories: 1111kcal | Carbohydrates: 132g | Protein: 58g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 2089mg | Potassium: 1737mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1944IU | Vitamin C: 59mg | Calcium: 429mg | Iron: 9mg
