Wednesday, June 22, 2011

Mexican Pasta

Well, I would like to thank Ashley for sending me a regular old recipe and asking if I could convert it into a Slow Cooker Recipe!  What a fantastic dish this turned out to be!  The original recipe was a stuffed manicotti, and as we all know, that takes a lot of time! This doesn't take very long at all and I'm sure it is probably more delicious!  It's spicy, but not too spicy (my 3 year old ate it with no problems!) and packed with flavor!  I can't wait for you to try it!

If you are brave enough, you could even try this without browning the beef first.......I'm not brave enough to try it yet!  If you do, please leave me a comment and let me know how it works!

Mexican Pasta

Ingredients:
1 lb. ground sirloin, cooked with salt and pepper
1 small onion, chopped
1 16oz. jar picante salsa
1 16oz. can refried beans
2 1/2 cups water
1 tsp. salt
2 tsp. chili powder
2 tsp. garlic powder
8 oz. Monterray Jack cheese, shredded
1/2 lb. shell pasta, UNCOOKED
scallions and sour cream for garnish

Directions:
First of all, I added all ingredients to the pan I browned the ground sirloin in and then poured it into the Slow Cooker.  DON'T do that!  LOL  It was a pain in the neck!

Spray your slow cooker insert with non-stick spray.
In the slow cooker liner combine the first 8 ingredients.

Cook on LOW for 6 hours.

Add the shredded monterray jack cheese and the pasta.  Stir.

Cook on HIGH for 15 minutes.

Serve with as much sour cream and scallions as you wish.
Enjoy!

Print Friendly and PDF

13 comments:

  1. This sounds really good...one question; do you put the pasta in uncooked??

    ReplyDelete
  2. Stephanie FarlowJune 22, 2011 at 2:34 PM

    Do you cook the pasta first or just throw in raw? Oh, looks like Melissa beat me to the question! :)

    ReplyDelete
  3. I edited the post ladies! :) UNCOOKED! Awesome, huh?!

    ReplyDelete
  4. you dont brown the meat first? wont it make it fatty that way?

    ReplyDelete
  5. Haileysmom, you DO cook the meat first. It says that next to the ground sirloin in the ingredient list.

    ReplyDelete
  6. can I use ground beef?

    ReplyDelete
  7. Of course you can use ground beef. I just had Turkey ;)

    ReplyDelete
  8. Has anyone cooked it longer than 6 hrs? By the time I get home from work it would be in there for close to 10 hrs.

    ReplyDelete
  9. It would be fine for longer Michelle. I don't think it would hurt anything.

    ReplyDelete
  10. Exactly how much pasta was used? Can I get a measurement in cups? All my boxes say ounces and they are less then 16 oz. which would be a pound. So how much do I use? Thanks in advance!

    ReplyDelete
    Replies
    1. I would say about 1 1/2-2 cups. I just dumped in a 1/2 a box when I made this :)

      Delete
  11. I never brown my ground beef when I put it in the crock pot and it has always turned out just fine. I just smash it up real good with a fork. Also when I use chicken, I usually just put it in frozen solid. Same with any kind of roast. Works just fine and saves so much time and effort.

    ReplyDelete
  12. I'm making this right now, but I have cilantro lime rice in the fridge. I think I'll skip the pasta this time and top that with the sauce, instead. I'm looking forward to it! Thanks for sharing. :)

    ReplyDelete