Slow Cooker Mexican Pasta

Name: Slow Cooker Mexican Pasta
Ingredients: as needed Corn (canned or fresh); as needed Roasted red salsa; as needed Crushed red tomatoes; as needed Ground beef; 1 Red bell pepper; optional Jalapeño; as needed Chicken broth; to taste Taco seasoning (made from chili powder, ancho chili powder, cumin, paprika, onion powder, garlic powder, dried oregano, black pepper, and cayenne pepper); as needed Shell pasta; as needed Shredded cheese

10 ingredients · 9 steps · from Chef Kendra Nguyen

Ingredients

as needed Corn (canned or fresh)
as needed Roasted red salsa
as needed Crushed red tomatoes
as needed Ground beef
1 Red bell pepper
optional Jalapeño
as needed Chicken broth
to taste Taco seasoning (made from chili powder, ancho chili powder, cumin, paprika, onion powder, garlic powder, dried oregano, black pepper, and cayenne pepper)
as needed Shell pasta
as needed Shredded cheese

Watch the original video

Steps

In a bowl, combine chili powder, ancho chili powder, cumin, paprika, onion powder, garlic powder, dried oregano, black pepper, and cayenne pepper to make the taco seasoning.
Heat a nonstick pan over medium-low heat and brown the ground beef, seasoning it with salt and pepper.
Drain the cooked ground beef.
Add the drained ground beef, corn, red bell pepper, and jalapeño (if using) to the slow cooker.
Stir in the taco seasoning that was prepared earlier.
Pour in the chicken broth and add the crushed tomatoes.
Cover the slow cooker and cook on low for four to five hours.
Remove the lid, stir in the shell pasta, replace the lid, and continue cooking for another half hour.
Stir in the shredded cheese until melted and well combined.

Recipe extracted by Foodle from “How To Make Mexican Pasta | Slow Cooker Recipe” by Chef Kendra Nguyen. Quantities follow the video and may be approximate — watch the original for technique.