Slow Cooker Beef, Bean & Cheese Mexican Shells
A creamy, cheesy Mexican pasta dish that is perfect for a large family.
- 1 lb Ground Turkey or Beef
- 3/4 Cup Green Bell Pepper
- 2 Cups Salsa
- 1 tsp Cumin
- 1 tsp Chili Powder
- 14oz Can Black Beans
- 14oz Can Diced Tomatoes
- 4oz Can Diced Green Chiles
- 8oz Cream Cheese
- 2 Cups Shredded Cheddar Cheese
- 2 Cups Dry Medium Shells
Combine meat, green pepper, salsa, cumin, chili powder, black beans, tomatoes, green chiles in slow cooker. Cover and cook on LOW for about 4 hours.
Give a little stir and add in the cream cheese. Cover and let the cream cheese melt a bit.
While cream cheese is melting, boil the noodles and cook until al dente. Drain off water and add to the slow cooker. Fold the shells in and top with grated cheese. Turn to high and cook for about 10 minutes until cheese is melted. Serve and enjoy!