Slow-Cooker Creamy Mexican Steak Pasta

Instructions

1. 1

   Place the steak in the crockpot. Add broth, salsa, onion, garlic, chili powder, cumin, paprika, oregano, salt, and pepper.

2. 2

   Cover and cook on **LOW for 6–7 hours**, until the beef shreds easily.

3. 3

   Shred the steak directly in the crockpot and stir it into the juices.

4. 4

   Cook the protein pasta separately according to its package directions. Drain it firmly—do not overcook, champ.

5. 5

   Blend the cottage cheese until smooth. Stir it into the hot shredded beef and sauce.

6. 6

   Fold in the pasta, shredded cheese, and lime juice. Cover for 3–5 minutes until creamy and melted.

7. 7

   Finish with jalapeño, cilantro, tomatoes, or hot sauce. Serve like the champion you are.