Easy Slow Cooker Taco Pasta Betty Crocker By Corey Valley Recipes

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
• Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
• Remove the chicken, shred with two forks, and return to the slow cooker and stir.
• Freeze leftovers in an airtight bag for up to six months!
• Enjoy!

SLOW-COOKER 1-2-3 TACOS

Steps:

• Spray 3-quart slow cooker with cooking spray. Place stew meat and fajita veggies in slow cooker. Sprinkle with taco seasoning.
• Pour water over the meat and stir gently to mix all ingredients together. Cover tightly and cook on High heat setting 4 to 6 hours.
• Spoon meat into flour tortillas. Top with your favorite toppings.

EASY SLOW COOKER TACO PASTA, BETTY CROCKER, BY COREY VALLEY

Steps:

• 1) In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain. 2) In 5- to 6-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except pasta shells and Cheddar cheese; stir until well combined. 3) Cover; cook on Low heat setting 4 to 5 hours. 4) About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in pasta and shredded Cheddar cheese until well combined. 5) Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted. 6) Serve topped with sour cream, salsa and/or shredded cheese.

BETTY CROCKER EASY SLOW COOKER TACO PASTA

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• In 4- to 5-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except cream cheese, pasta shells and Cheddar cheese; stir until well combined.
• Cover; cook on Low heat setting 3 to 4 hours.
• About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in cream cheese, pasta and shredded Cheddar cheese until well combined.
• Cook uncovered on High heat setting 5 to 7 minutes longer or until cheese is melted.

SLOW-COOKER PARTY BEEF TACOS

Steps:

• Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with cooking spray. Add half of the ground beef and 1 chopped onion. Cook over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
• Stir in 1 package taco seasoning mix, 3/4 cup salsa and 1/2 cup water. Reduce heat to low; simmer 8 to 10 minutes or until most of liquid is absorbed.
• Cool first batch of beef mixture 15 minutes. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week.
• To serve immediately, place beef mixture in slow cooker; keep warm on Low setting. If beef mixture is frozen, thaw before heating. Place beef mixture in slow cooker; cover and cook on High setting for 1 hour or until hot. Reduce heat to Low to keep warm. To serve, spoon beef mixture into taco shells. Top with Layered Taco Toppings.
• To make Layered Taco Toppings, heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Dry corn on paper towels; spread corn in sprayed pan. Bake at 425°F for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.
• In ungreased 13x9-inch (3 quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.
• In small bowl, combine mayonnaise and salsa; mix well. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.