- 1 lb. ground beef
- 1 onion, medium chopped
- 1 pepper, green, medium chopped
- 15 1/4 oz. corn, whole kernel, can drained
- 4 oz. mushrooms, can drained
- 1 tsp. salt
- 1/4 tsp pepper
- 11 oz. salsa, jar
- 5 c. noodles, egg, uncooked medium noodles
- 28 oz. tomatoes, diced, canned, undrained
- 1 c. shredded cheddar cheese
- dollop of sour cream (optional)
1. Cook beef and onion over medium heat until meat is no longer pink.
2. Drain, and transfer to crock pot.
3. Top with green pepper, corn and mushrooms.
4. Sprinkle with salt and pepper.
5. Pour Salsa over mushrooms.
6. Cover. Cook on Low for 3 hours.
7. Cook noodles according to package in seperate pan.
8. Drain and add to crock pot after it has cooked for the 3 hours.
9. Top with tomatoes, and sprinkle with cheese.
10. Leave in Crock Pot for 15-20 minutes before serving.
Optional: Top with a dollop of sour cream!
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Can this recipe be tossed into a gallon bag and frozen to cook all at once in a crock pot? OAMM blog has this listed as a recipe that can be tossed in a bag and no cooking on prep day required.
Carla, I have not heard that you can do this, but if someone else says it can be done, than I would give it a try…. If you do, will you post back and let us know how it turned out so we can let others know your findings… I would certainly give you the credit! Thanks Carla, and Happy Crocking!