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Crockpot Taco Pasta

A one-pot wonder that combines the flavors of taco night with comforting pasta, all cooked effortlessly in a slow cooker.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein and Veggies
  • 1 pound Lean ground beef Ground turkey works too.
  • 1 medium Bell pepper, chopped
  • 1 cup Corn, canned or frozen
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
Sauce and Seasoning
  • 1 can (14.5 ounces) Crushed tomatoes
  • 1 cup Mild salsa
  • 2 tablespoons Taco seasoning
  • 1.5 cups Low-sodium chicken broth or water
Pasta and Finish
  • 2 cups Shell pasta, uncooked
  • 1.5 cups Shredded cheddar cheese, divided
  • Sour cream, for topping, optional
  • Fresh chopped cilantro, for garnish

Method
 

Preparation
  1. Heat a large skillet over medium-high heat and add the ground beef. Season with salt and pepper and brown for 6 to 8 minutes, breaking the meat into small, even crumbles. Drain excess grease and set aside.
  2. Transfer the brown beef into the slow cooker. Add the chopped bell pepper, crushed tomatoes, corn, salsa, taco seasoning, and chicken broth. Stir until well combined.
Cooking
  1. Cover the slow cooker and set to LOW for 5 to 6 hours or HIGH for 2 to 3 hours. Do not open the lid during cooking.
  2. Once cooking time is up, stir the mixture, and add the uncooked shell pasta, pushing it under the liquid. If on LOW, switch to HIGH and cook for 15 to 30 minutes.
  3. Stir in 1 cup of shredded cheddar cheese until melted. Taste and adjust seasoning if necessary. Serve in bowls topped with remaining cheddar, sour cream, and cilantro.

Notes

Drain beef properly to avoid excess grease. Ensure pasta is submerged for even cooking. Check pasta at 15 minutes on HIGH. Stir in cheese at end to avoid graininess.