With my oven being kaput I have had to use my slow cooker every night this week. Most of the recipes I used have been ones in my repertoire for some time now but Monday nights Taco Pasta was new. I was inspired by the recipe found here but decided that it would be a bit bland for my families taste and so I adjusted it to fit.
Y’all this recipe turned out amazing, Mike ate at least three bowls and the picky pasta eater, Hayley, devoured her bowl. Kyla loved it but I can’t rely on her because she loves everything, she’s hit that stage where she’s eating me out of house and home. I’m just praying that she doesn’t grow to tall to fast. Still everyone raved about how good the Taco Pasta tasted and have asked for it to be added to the rotating schedule of meals.
1lb ground beef (I used deer meat)
1/2 package of Pic Sweet Seasoning Melody
4 oz of onion and chive cream cheese spread
1 can mild rotel
1 can whole kernel corn
2 cans tomato sauce
1 package of enchilada sauce
1/2 package of taco seasoning
2 cups uncooked pasta, rotini
2 cups hot water
1 1/2 Mexican cheese, shredded
- In a large skillet add the season melody and ground meat, brown until there is no pink showing in the meat.
- Add meat mix into slow cooker; next add rotel, tomato sauce, enchilada and taco seasoning, and cream cheese, stir well. Cover and cook on high for 3 hours.
- After 3 hours add in uncooked pasta and two cups of hot water. Please make sure the water is hot or your pot insert will crack!!! Once water and pasta has been added, stir well cover again and let cook for another hour.
- Once the hour has passed add Mexican cheese, stir and let cook for 15 minutes.
I hope y’all enjoy this as much as the family did. I’m linking this post to Sandra’s Slow Cooker Thursday over at Dairy of a Stay at Home Mom, make sure to check her page out for more great slow cooker and non slow cooker recipes.