Easy Slow Cooker Taco Pasta
This comforting and cheesy slow cooker taco pasta combines tender shell noodles, seasoned beef, salsa, corn, and spices for an easy, hands-off family dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound lean ground beef
- salt and pepper to taste
- 1 bell pepper chopped
- 15 ounce crushed tomatoes canned
- 1 cup jarred salsa mild
- 15 ounce corn drained
- 3 tablespoons taco seasoning
- 2 ½ cups water or low sodium chicken broth
- 12 ounces shell pasta shapes uncooked
- 1 cup shredded cheddar cheese
Instructions
Instructions
- Season the ground beef with salt and pepper, then brown in a skillet over medium heat until fully cooked. Drain excess grease.
- Transfer cooked beef to slow cooker. Add bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir well.
- Stir in uncooked pasta and mix to distribute evenly in the mixture.
- Cover and cook on low for 5–6 hours or high for 2–3 hours, stirring once or twice during cooking.
- When pasta is tender, stir in shredded cheddar cheese until melted and creamy.
- Serve warm from the pot. Garnish with sour cream or chopped cilantro if desired.
Notes
To save time, brown beef the night before and refrigerate. Leftovers can be stored in the fridge up to 4 days or frozen for 3 months. Reheat gently and add a splash of broth if needed. For a vegetarian version, use 2 cans of beans instead of beef.