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!
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
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.