Croc-Pot Beef & Pasta Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. Ground Beef (preferably 80/20)
1 14oz. Can Seasoned Dices Tomatoes (I like to use Hunts Basil & Oregano)
2 Cups Beef Broth
2 Tbsp. Thai Red Curry Paste
1 Tbsp. Minced Garlic
1 Tsp. Zesty Seasoning Blend
Salt & Pepper to Taste (will sprinkle on ground beef while browning)
1 package Meatloaf Seasoning Mix
1 Small Onion, Diced
2 Cups Campanelle Pasta, cooked to El Dante (just firm)
2 Cups Shredded Mexican Cheese
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Directions: |
Directions:In your croc pot or slow cooker, mix together:
Diced Seasoned Tomatoes
Beef Broth
Curry Paste
Garlic
Zesty Seasoning Blend
Onion
Stir well, set aside.
In large pan, brown the ground beef with a little salt & pepper, stirring constantly until just pink (light brown all over, with a little pink showing through). Add to the croc pot. Stir well. Set the croc pot to low and cover. Let cook 3.5 hours.
In boiling, salted water, cook Campanelle Pasta until just El Dante (still a little firm or chewy), drain and add to the croc pot. Cover and cook another 30 minutes. Once done, stir in 1 cup of the mexican cheese. Then use the last cup of cheese to top it all, cover and let melt - TURN OFF THE CROC POT. Once the cheese on top is all melted, its ready to eat!!!
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes prep, 4 hours cook time |
Personal
Notes: |
Personal
Notes: If you don't have a croc pot or slow cooker, you can do this all on the stove top with a large sauce pan with a tight cover. Just make sure that after you brown the beef on medium-high heat, that you reduce to low, add all but the pasta and cheese, cover and let cook about an hour. Then, add the pasta, let cook another 20 minutes, then the cheeses as instructed above.
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