Prep time: 10 MINS | Cook time: 6 HRS | Total time: 6 HRS 10 MINS | Servings: 8
Prep this slow cooker taco pasta in just ten minutes and enjoy a very comforting dish that you can make easily at any time! You can even prep the ingredients in advance, then begin cooking them in your crockpot when ready. I’m sure everyone will love this cheesy pasta with ground beef packed with all your favorite taco flavors!
I first made this slow-cooker taco pasta way back and this has become one of our favorite rotations! This recipe is perfect for the busiest days. And this is almost a hands-off recipe you can easily make at home. If desired, you can even throw in some vegetables to this taco pasta, such as chopped fresh spinach, and/or finely chopped carrot.
INGREDIENTS
1 bell pepper, chopped
1 lb lean ground beef
1 c. jarred salsa – I used mild
15 oz. can of crushed tomatoes
15 oz. can corn, drained
3 tbsp taco seasoning
12 oz. shell pasta shapes, whole grain or white
1 c. shredded cheddar cheese
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: Place the beef in a hot large skillet over medium-high heat and season with salt and pepper. Cook the meat until browned, stirring often. Once browned, transfer the beef to the slow cooker.
Step 2: To the slow cooker, add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir well.
Step 3: Put the lid on 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 so I suggest checking for doneness at 10 minutes.
Step 5: Before serving, stir 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 bell pepper chopped
- 1 lb lean ground beef
- 1 c. jarred salsa - I used mild
- 15 oz. can of crushed tomatoes
- 15 oz. can corn drained
- 3 tbsp taco seasoning
- 12 oz. shell pasta shapes whole grain or white
- 1 c. shredded cheddar cheese
- 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
- Place the beef in a hot large skillet over medium-high heat and season with salt and pepper. Cook the meat until browned, stirring often. Once browned, transfer the beef to the slow cooker.
- To the slow cooker, add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir well.
- Put the lid on 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 so I suggest checking for doneness at 10 minutes.
- Before serving, stir in the cheddar cheese. Enjoy!
