This is so good, I could have it all the time and never get sick of it..
This hearty and flavorful Slow Cooker Mexican Hamburger and Shells is a comforting meal that’s perfect for busy weeknights. It’s a simple one-pot dish that requires minimal effort and yields a delicious result.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Taco seasoning mix | 1 packet (1 oz) |
| Diced tomatoes with green chilies | 1 can (15 oz) |
| Beef broth | 1 cup |
| Uncooked medium pasta shells | 2 cups |
| Condensed cheddar cheese soup | 1 can (10.5 oz) |
| Shredded cheddar cheese | 1 cup |
| Sour cream | 1/2 cup |
| Fresh cilantro, chopped | Optional, for garnish |
Instructions:
- Brown the Beef: Cook ground beef in a skillet until browned and crumbled. Add onion and garlic, cook until softened. Drain excess grease.
- Combine Ingredients: Transfer beef mixture to slow cooker. Add taco seasoning, diced tomatoes, beef broth, and uncooked pasta shells.
- Cook: Cover and cook on low for 4-5 hours or high for 2-3 hours, or until pasta is tender.
- Finish: Stir in condensed cheese soup, shredded cheese, and sour cream. Cook for 5-10 more minutes until heated through.
- Serve: Garnish with cilantro, if desired, and serve warm.
