After the Harvest Pizza and now this recipe I think I may have to rename this series “Inspired by Pinterest” instead of “I Tried It: Pinterest Recipes” because I keep tweaking recipes before I try them! In the case of the One Pan Mexican Pasta I found at Jenn’s Random Scraps, I needed to modify it to cook in the crock pot because the entire family was going to be out of the house for hours and likely starving upon return. I also wanted to avoid extra grocery runs by using things I already had in the pantry. Done, and done, as One Pot Mexican Pasta was born!
One Pot Mexican Pasta is a quick, easy, crock pot meal you can make with ingredients from your pantry. But before we get on with the recipe, a word about the pasta. If you’ve cooked pasta in the crock pot you know it can get mushy if left too long. So you have a choice, put the pasta in at the beginning and serve the food immediately upon return or put everything but the pasta in at the beginning and add the pasta later, which will delay the meal a little bit upon return. Our situation called for eating as soon as we got home, so I put the pasta in from the start and dealt with the texture, which actually wasn’t too bad.
Now for the details!
One Pot Mexican Pasta
What you’ll need:
- 1 pint home-canned beef in broth OR 1 pound ground beef, browned and drained
- 2 tablespoons instant minced onion
- 1 teaspoon garlic salt
- 1 1/2 teaspoons chili powder
- 1 teaspoon white granulated sugar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 3 cups uncooked elbow macaroni (or similar pasta)
- 14.5 ounce can fire-roasted salsa tomatoes
- 2 14.5 ounce cans diced tomatoes
- 15.5 ounce can black beans, rinsed and drained
- 15.25 ounce can corn
What to do:
- Dump all of the ingredients (except the pasta, if you’re waiting to add it later) in the crock pot. Do not drain the meat or veggies, just the beans. Stir to combine everything thoroughly. If you added the pasta, make sure it is all submerged below the liquid in the crock pot. If you can’t get it all submerged, stir in a small amount of water and submerge the pasta.
- Put the lid on the crock pot, turn it on low heat, and let it go for 5-6 hours.
- If you’re adding the pasta at the end, wait until just before you’re ready to serve the meal and then cook the pasta according to the directions on the package. Stir the hot, cooked pasta into the mixture in the crock pot.
- Serve the Mexican Pasta with cheese (my choice in the pictures), sour cream, guacamole, or your favorite toppings.
And there’s only one (crock) pot to wash!
My husband and son loved One Pot Mexican Pasta and had seconds. I liked it but held myself to a single serving. My daughter, who doesn’t like chili, thought that One Pot Mexican Pasta tasted too much like chili and doused her serving in ranch dressing before eating it. She doesn’t like chili but she loves ranch dressing!
If I’m home and I need a quick supper I’ll try the original recipe. If I need a dump-the-ingredients-and-leave crock pot meal from the pantry, this One Pot Mexican Pasta is quick and easy and tasty, a real go-to recipe! Next time maybe I’ll mix up a Chocolate Chip Cheesecake Pie and have it waiting when we get home. Or maybe I’ll let each of the kids microwave a Chocolate Mug Cake instead.
Do you have any favorite recipes that you’ve converted to the crock pot?
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