Directions
- 1Roast bell peppers and onions at 400°F for 20-25 minutes.
- 2In a slow cooker, combine ground beef, pork chorizo, spices, red enchilada sauce, fire roasted tomatoes, garlic purée, chipotle peppers, adobo sauce, and apple cider vinegar.
- 3Add the roasted vegetables and mix until combined.
- 4Cook on high for 2-3 hours or low for 3-4 hours.
- 5Break up the meat mixture and add half-cooked pasta shells.
- 6Pour the blended queso sauce over the pasta and meat.
- 7Add a handful of cilantro and mix.
- 8Cover and cook for 15-20 minutes to finish cooking the pasta and thicken the sauce.
Ingredients
- 2 orange bell peppers
- 2 red bell peppers
- 1 onion
- 32 oz 93% ground beef
- 8 oz pork chorizo
- 1 tablespoon coarse salt
- 1 tablespoon ground paprika
- 1 tablespoon ground oregano
- 1 teaspoon ground cumin
- 1.5 teaspoon ground black pepper
- 120 g red enchilada sauce
- 14 oz fire roasted tomatoes
- 2 tablespoons garlic purée
- 1 tablespoon chipotle peppers
- 1 tablespoon adobo sauce
- 3 tablespoons apple cider vinegar
- 672 g pasta
- 800 g 2% cottage cheese
- 100 g 1/3 fat cream cheese
- 150 g extra sharp cheddar cheese
- 30 g cheddar powder
- 300 ml milk
- 1 handful cilantro
Equipment
ovenslow cookerbaking sheetblender
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