Description
This easy slow cooker taco pasta combines ground beef, bell pepper, tomatoes, salsa, corn, and taco seasoning simmered to perfection, then mixed with shell pasta and cheddar cheese for a hearty and flavorful one-pot meal perfect for busy weeknights.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- salt and pepper to taste
- 1 bell pepper, chopped
Liquids and Seasoning
- 15 ounce can crushed tomatoes
- 1 cup jarred salsa (mild)
- 15 ounce can corn, drained
- 3 tablespoons taco seasoning
- 2 ½ cups low sodium chicken broth or water (I used one 14.5 ounce can chicken broth plus enough water to total 2 ½ cups)
Pasta and Cheese
- 12 ounces shell pasta shapes (uncooked), whole wheat or white
- 1 cup shredded cheddar cheese
Instructions
- Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and season with salt and pepper. Cook, crumbling and stirring often, until browned. Drain off excess grease. Transfer the beef to the slow cooker.
- Add Vegetables and Seasoning: Add the chopped bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and broth or water to the slow cooker. Stir to combine.
- Slow Cook the Mixture: Cook on low for 6 hours or on high for 3 hours. There will be extra liquid, but it will be absorbed later when the pasta is added.
- Add Pasta: Stir in the uncooked shell pasta, pressing it down into the liquid in the slow cooker. Cook on high for 30 minutes or until the pasta is tender. Note that pasta cooking time can vary by slow cooker model, and longer if the initial cooking was on low.
- Add Cheese and Serve: Stir in the shredded cheddar cheese until melted and combined. Serve immediately, optionally garnished with sour cream, chopped fresh cilantro, and additional shredded cheddar cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Leftovers can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave.
- For a lighter dish, substitute ground turkey for the beef.
- Add more veggies like chopped onion (sauté with beef), fresh spinach (stir in with pasta), or finely chopped carrot (add with tomatoes).
- Add black beans or pinto beans, rinsed and drained, for extra protein and fiber.
- Make it vegetarian by substituting two cans of beans for the ground beef.
