Ingredients
Creating this dish is a breeze, requiring simple, wholesome ingredients that you likely already have in your pantry. Here’s what you’ll need:
– 1 pound of ground beef or turkey
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 2 tablespoons of taco seasoning
– 1 can of diced tomatoes with green chilies (about 14 ounces)
– 1 can of corn, drained
– 1 cup of beef or chicken broth
– 2 cups of uncooked pasta (such as rotini or penne)
– 1 cup of shredded cheddar cheese
– Fresh cilantro, chopped, for garnish
– Salt and pepper, to taste
These ingredients are reminiscent of those I’d gather with Nonna Rosa in her garden, picking fresh herbs and vibrant produce, a tradition I continue with my daughters, Olivia and Isabella.
Instructions
Creating this dish is as enjoyable as a slow afternoon stroll through a Tuscan vineyard. Here’s how you can bring this recipe to life:
1. **Brown the Meat**: In a skillet, cook the ground beef or turkey over medium heat until it’s browned and cooked through. Drain any excess fat.
2. **Prepare the Base**: Add the chopped onion and minced garlic to the skillet, cooking until the onion becomes translucent and fragrant, evoking those savory scents from my childhood kitchen.
3. **Combine Ingredients**: Transfer the meat mixture to your slow cooker. Stir in the taco seasoning, diced tomatoes with green chilies, corn, broth, and uncooked pasta.
4. **Cook**: Set your slow cooker to low and let the ingredients meld together for 3-4 hours, allowing the flavors to infuse and develop.
5. **Finish with Cheese**: About 15 minutes before serving, sprinkle the shredded cheddar cheese over the top, allowing it to melt into the pasta.
6. **Garnish**: Before serving, garnish with fresh cilantro, adding a pop of color and freshness that reminds me of my grandmother’s garden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Nutrition
- Calories: 350
- Fat: 12g
- Carbohydrates: 40g
- Protein: 25g