Ingredients
Scale
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt, to taste
- Pepper, to taste
- 8 oz pasta (penne or rotini)
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped fresh cilantro, for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat and sear beef on all sides; transfer to slow cooker.
- In the same skillet, sauté onion and garlic 2-3 minutes until softened; add to slow cooker.
- Add enchilada sauce, diced tomatoes with juice, beef broth, chili powder, cumin, paprika, salt, and pepper; stir to combine.
- Cover and cook on low 6-8 hours or high 3-4 hours until beef is tender.
- About 30 minutes before serving, stir in uncooked pasta; add more broth or water if needed to cover pasta.
- Once pasta is cooked, sprinkle shredded cheese on top and let melt. Garnish with chopped cilantro before serving.
Notes
- Customize with your favorite vegetables or additional spices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican