Slow-Cooker Creamy Mexican Steak Pasta
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Ingredients
Instructions
- 1
Place the steak in the crockpot. Add broth, salsa, onion, garlic, chili powder, cumin, paprika, oregano, salt, and pepper.
- 2
Cover and cook on **LOW for 6–7 hours**, until the beef shreds easily.
- 3
Shred the steak directly in the crockpot and stir it into the juices.
- 4
Cook the protein pasta separately according to its package directions. Drain it firmly—do not overcook, champ.
- 5
Blend the cottage cheese until smooth. Stir it into the hot shredded beef and sauce.
- 6
Fold in the pasta, shredded cheese, and lime juice. Cover for 3–5 minutes until creamy and melted.
- 7
Finish with jalapeño, cilantro, tomatoes, or hot sauce. Serve like the champion you are.
