Recipe Name: Crockpot Meatball Taco Soup
source: no idea
Cookbook date: May 5
Date prepared: May 14
16 oz package frozen Italian meatballs
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 (14 oz) cans beef broth
1 (16 oz) jar salsa
1 tbsp chili powder
1/4 tsp ground cumin
1 cup short spiral pasta
2 cups shredded cheddar cheese
Combine meatballs, onion, green pepper, garlic, beef broth, salsa, chili powder and cumin in a 3-4 quart Crockpot. Cover and cook on low for 5-7 hours. Add pasta, stir well, cover and cook on low and additional hour or until pasta is tender. sprinkle with cheese and serve. 4-6 servings.
I made this without the green bell pepper and I cut the onion amount in half. I also used 1 can of beef broth and 1 can of vegetable broth. The next time I make it I will do 2 cans of vegetable broth because the dish was just too beefy for our taste. I would also recommend only topping individual bowls with cheese rather than the whole thing . That way, everyone can choose how much cheese they want. I should also note that I forgot to add the chili powder and the cumin until the last hour, but that didn't really seem to matter. The pasta only needed about 20 minutes, and not an hour as directed.
Rarely have I had success with CrockPot recipes, even though I so desperately want them to work. Who doesn't like the concept of throwing a bunch of stuff into a pot and having it transform into a delicious meal when you get home from work? Unfortunately, 90% of the CrockPot meals I have tried have either burned by the time I got home, or turned into a gross pile of mush.
With some tweaking, this dish will actually turn out to be a winner, saving my CrockPot from the donation pile!
time: * (but remember, all the work is done while you are away)