Description
A cozy, hands-off one-pot meal combining pasta, seasoned ground meat, tomatoes, and melty cheese, perfect for autumn evenings.
Ingredients
- 1 lb ground turkey (or your preferred lean ground meat)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (10 oz) can mild diced green chiles
- 1 cup corn kernels (fresh or frozen)
- 1 (1 oz) packet taco seasoning (or 2 tbsp homemade)
- 2 cups chicken broth
- 2 cups dry medium pasta (penne, rotini, or elbow)
- 1 cup shredded cheddar cheese, plus extra for topping
- 1/2 cup sour cream or Greek yogurt
- Salt and pepper, to taste
- Optional garnish: chopped cilantro, sliced green onions, diced avocado
Instructions
- Brown the meat: In a skillet over medium heat, cook the ground turkey with the chopped onion and garlic until no pink remains. Season lightly with salt and pepper. Drain any excess liquid.
- Combine in the crockpot: Transfer the browned mixture to the slow cooker. Add the diced tomatoes (with juice), green chiles, corn, taco seasoning, and chicken broth. Give everything a good stir.
- Cook low and slow: Cover and cook on LOW for 3 to 4 hours.
- Add the pasta: After 3 to 4 hours, add the dry pasta to the crockpot and stir. Cover and cook on HIGH for 20–30 minutes, or until the pasta is tender.
- Finish with cheese and cream: Turn the slow cooker off. Stir in the shredded cheddar and sour cream until the sauce is creamy and smooth.
- Serve warm: Taste and adjust salt and pepper. Garnish with cilantro, green onions, or avocado slices and serve immediately.
Notes
Choosing the right pasta and adding it later prevents mushy pasta. For creaminess, consider adding a splash of broth or milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican