When I think of foods prepared in a slow cooker, colder weather comes to mind - soups, stews, warm comfort foods to come home to when the temperatures outside are cold. But while looking around for more summertime meals, I realized that slow cookers have a very definite use in the summer as well. For one thing, using a slow cooker keeps the kitchen from getting hot by not needing to use the stove or oven (or at least not as much). Plus, since everyone seems to be doing lots more things outside the house in the summer, not having to spend extra time cooking each evening is highly desirable. I'm convinced!
This dish fits right in with this theme. Minimal stovetop use, mostly a "dump and go" type of meal that can be prepped in minutes and then left to cook for several hours. My daughter tried and and said it reminded her of a "goulash", but the flavor is definitely more Southwestern. If you're looking for something to change up your routine, give this one a try.
Adapted from Kristine's Kitchen
An easy "dump and go" type meal prepared in a slow cooker - almost a form of Southwestern-style "goulash" according to my daughter. A great choice for changing up the menu, and keeping the kitchen cool during the hot summer months.
Adapted from Kristine's Kitchen
In a medium skillet, brown the ground beef over medium-high heat, seasoning with salt and pepper and breaking into crumbles as it cooks. Drain off excess grease.
Transfer cooked beef to a 4 quart or larger slow cooker. Add bell pepper, tomatoes, corn, salsa, taco seasoning, and chicken broth. Stir to combine.
Cook on Low for 4-5 hours or on High for 2-3 hours. At end of cooking, add pasta and set to High. Allow 10-20 minutes for the pasta to cook, stirring occasionally. Stir in shredded cheese and allow to melt, then serve immediately.
Servings 8
Serving Size 1 1/2 cups (12 oz)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.