If you’re a new follower of my bloggy blog and this is your first season of “Crock Pot Cookin” with us, allow me to give you a little background. I shared my first CP recipe back in November of 2010 and have shared about a dozen since. The recipes I post come from all sorts of places. Some are family recipes I grew up with. Some are creations that I throw together and others are recipes found online and adjusted to my liking. I prefer to cook food that has a bit of a kick so you’ll find that the ingredients often include chile, peppers or salsa of some kind. The spicier the better!
My wife made the special request for this dish a few weeks ago and I’m happy to report that she thought it was YUM!
What you’ll need ~
- 16oz. pasta shells
- 1 (15oz.) can of kidney beans
- 1 (14.5oz.) can diced tomatoes
- 1lb. lean ground beef
- 1 small chopped onion
- 2 packets of McCormick taco seasoning
- 1 (15oz.) can of tomato sauce
- 1 cup green chile
- 3 garlic cloves, minced
- Garlic sauce for taste
- 1 cup of water
- Shredded Mexican/Fiesta cheese
- Fat free sour cream
What to do ~
1. Sauté chopped onions and lean ground beef in large skillet until brown. Once beef mixture is cooked, drain and pour in Crock Pot.
2. Add kidney beans, tomatoes, taco seasoning, garlic, green chile, tomato sauce and water to Crock Pot. Sprinkle with garlic salt and stir well.
3. Cover and cook on low for 4-6 hours stirring occasionally.
4. Cook pasta according to the directions on the box. Once beef mixture is cooked stir in pasta and serve with cheese and sour cream.
Plan to do some Crock Pot Cookin this fall/winter? Below are links to a few of my favorite recipes posted over the past two years. If you try one I would love to hear how it turns out! Happy CP cooking. :)