Prep time: 10 MINS | Cook time: 6 HRS | Total time: 6 HRS 10 MINS | Servings: 8
In under ten minutes, prep this slow-cooker taco pasta. You can even do that the night before and begin cooking when ready. This pasta dish is indeed one of the easiest to make and very versatile. Incredibly delightful with veggies (add more if desired) and packed with all our favorite taco flavors!
I love this recipe. This requires little to no fuzz to make yet guarantees one of the best, most comforting meals you will ever make. If you love slow cooker recipes and tacos, you’ll surely not want to miss this easy recipe!
INGREDIENTS
1 lb. lean ground beef
1 c. jarred salsa, I used mild
1 bell pepper, chopped
15 oz. can of crushed tomatoes
15 oz. can corn, drained
1 c. shredded cheddar cheese
3 tbsp taco seasoning
12 oz. shell pasta shapes, whole grain or white
2 ½ c. water or low sodium chicken broth, I used one 14.5 oz. can chicken broth plus enough water to total 2 ½ c.
salt and pepper
HOW TO MAKE EASY SLOW COOKER TACO PASTA
Step 1: To a hot large skillet on medium-high heat, add the beef and season with salt and pepper. Cook the beef until no longer pink, stirring occasionally. Then, transfer the browned beef into the slow cooker.
Step 2: On the beef in the slow cooker, add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir well.
Step 3: Cover the slow cooker and set it to cook for 5 to 6 hours on low or 2 to 3 hours on high.
Step 4: Toss in the pasta and continue to cook for another 10 to 20 minutes on high. I suggest checking for doneness at 10 minutes as the cooking time of the pasta varies by the slow cooker.
Step 5: Before serving, whisk in the cheddar cheese. Enjoy!
Nutrition Facts:
Serving: 1/8 of recipe, Calories: 396 kcal, carbohydrates: 48g, Protein: 27g, fat: 12g, saturated fat: 5g, Cholesterol: 64mg, Sodium: 742mg, fiber: 7g, sugar: 8g
EASY SLOW COOKER TACO PASTA
Ingredients
- 1 lb. lean ground beef
- 1 c. jarred salsa I used mild
- 1 bell pepper chopped
- 15 oz. can of crushed tomatoes
- 15 oz. can corn drained
- 1 c. shredded cheddar cheese
- 3 tbsp taco seasoning
- 12 oz. shell pasta shapes whole grain or white
- 2 ½ c. water or low sodium chicken broth I used one 14.5 oz. can chicken broth plus enough water to total 2 ½ c.
- salt and pepper
Instructions
- To a hot large skillet on medium-high heat, add the beef and season with salt and pepper. Cook the beef until no longer pink, stirring occasionally. Then, transfer the browned beef into the slow cooker.
- On the beef in the slow cooker, add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir well.
- Cover the slow cooker and set it to cook for 5 to 6 hours on low or 2 to 3 hours on high.
- Toss in the pasta and continue to cook for another 10 to 20 minutes on high. I suggest checking for doneness at 10 minutes as the cooking time of the pasta varies by the slow cooker.
- Before serving, whisk in the cheddar cheese. Enjoy!
