Description
Indulge in the comforting flavors of Slow Cooker Enchilada Pasta, where tender pasta meets rich enchilada sauce and gooey cheese. Perfect for any occasion, this dish is a crowd-pleaser that warms the heart and satisfies cravings. With minimal prep time and effortless cooking, you can enjoy a delightful meal that transports you straight to a cozy Mexican cantina.
Ingredients
Scale
- 8 oz short pasta (penne or rotini)
- 1 lb lean ground beef or turkey
- 1 cup enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 bell pepper, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tsp cumin
- 2 tsp chili powder
- Cilantro for garnish (optional)
Instructions
- Grease your slow cooker with nonstick spray.
- In a skillet, sauté onions and garlic over medium heat until translucent (about 3-4 minutes).
- Add ground meat and spices; cook until browned.
- In the slow cooker, combine cooked meat, black beans, corn, bell peppers, enchilada sauce, and uncooked pasta; mix well.
- Top with shredded cheese. Cover and cook on low for 4-5 hours or high for 2-3 hours until bubbling.
- Stir before serving and garnish with fresh cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Swap in whole grain pasta for extra nutrition. Customize by adding other vegetables like zucchini or mushrooms. Store leftovers in an airtight container for up to 3 days.