Name: Slow Cooker Taco Pasta
Prep time: 15 min
Cook time: 240 min
Ingredients: 750-1000 grams ground beef (or pork, (1½-2 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)); ⅓ cup taco seasoning ((1 packet), Shortcut); 3 cups sour cream (Shortcut); 340 grams dry rotini pasta ((12 oz)); 2 cups Cheddar cheese (shredded)

Slow Cooker Taco Pasta

The Lazy Slow Cooker, Susan, United States.

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.

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Prep Time 15

Cook Time 4

Course Main Dish

Cuisine American

Servings servings

Equipment

Slow Cooker (4+ quart)

Ingredients

750-1000 grams ground beef, or pork, (1½-2 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)
⅓ cup taco seasoning, (1 packet), Shortcut
3 cups sour cream, Shortcut
340 grams dry rotini pasta, (12 oz)
2 cups Cheddar cheese, shredded

Instructions

In a non stick pan, cook the beef until no more pink remains. Drain.
Butter, 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.
Mix together, cover, and set to Low setting for 4-6 hours.
About 30 minutes before serving, cook the pasta in a pot of salted water until just tender, drain.
To the slow cooker, add the sour cream and drained pasta, mix everything together.
Sprinkle the Cheddar cheese over the top.
Cover and let cheese melt.
When the cheese has melted, serve and enjoy.