Prep time: 10 mins | Cook time: 6 hrs | Total time: 6 hrs 10 mins | Servings: 8
You should not miss this, easy slow-cooker taco pasta. Prep the ingredients the night before and begin to cook when ready to serve. After 10 minutes of prep, set this to cook in your crock pot, and enjoy a super comforting dinner that your whole family will love!
This taco pasta is crazy delicious, and the flavors are spot on! It’s my favorite warm comfort food after a long and tiring day. Get all your favorite taco flavors all in one pot!
INGREDIENTS
1 lb. lean ground beef
3 tbsp taco seasoning, I use this easy recipe
1 c. jarred salsa, I used mild
1 bell pepper, chopped
15 oz. can of crushed tomatoes
15 oz. can corn, drained
2 ½ c. water or low sodium chicken broth, I used one
12 oz. shell pasta shapes, whole grain or white
1 c. shredded cheddar cheese
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 sprinkle with salt and pepper. Cook the meat while stirring occasionally until no longer pink. To a slow cooker, transfer the beef.
Step 2: To the slow cooker, add the bell pepper along with the crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Mix 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. Note that the cooking time of the pasta varies depending on the slow cooker, so I suggest to start checking for doneness at 10 minutes.
Step 5: Then, add the cheddar cheese and stir until blended.
Step 6: Serve the taco pasta immediately. Enjoy!
Nutrition Facts:
Serving: 1/8 of recipe, Calories: 396kcal, 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
- 3 tbsp taco seasoning I use this easy recipe
- 1 c. jarred salsa I used mild
- 1 bell pepper chopped
- 15 oz. can of crushed tomatoes
- 15 oz. can corn drained
- 2 ½ c. water or low sodium chicken broth I used one
- 12 oz. shell pasta shapes whole grain or white
- 1 c. shredded cheddar cheese
- 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 sprinkle with salt and pepper. Cook the meat while stirring occasionally until no longer pink. To a slow cooker, transfer the beef.
- To the slow cooker, add the bell pepper along with the crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Mix 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. Note that the cooking time of the pasta varies depending on the slow cooker, so I suggest to start checking for doneness at 10 minutes.
- Then, add the cheddar cheese and stir until blended.
- Serve the taco pasta immediately. Enjoy!
