Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 | Yield: 8 Servings
Easy, delicious, and simply the best! This Slow Cooker Taco Pasta is set to be the highlight of your day! Cooked to perfection for about 6 hours, this recipe will be the best decision you will ever make today. Enjoy!
Ingredients:
15 oz. can of crushed tomatoes
1 c shredded cheddar cheese
15 oz. can corn (drained)
salt and pepper
1 c jarred salsa (I used mild)
1 lb. lean ground beef
12 oz. shell pasta shapes (whole grain or white)
3 tbsp taco seasoning
1 bell pepper (chopped)
2 ½ c water or low sodium chicken broth ((I used one 14.5 ounces can of chicken broth plus enough water to total 2 ½ cups)
Directions:
Place a large skillet on the stove and turn the heat to medium-high.
Add the beef into the hot skillet, then cook for a few minutes until crumbly and brown. Season with salt and pepper to taste.
Move it into your slow cooker.
Add crushed tomatoes, taco seasoning, salsa, bell pepper, corn, and broth into the slow cooker with the browned beef. Stir until well incorporated. Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting.
Add the pasta to the slow cooker, then cook for 10 minutes or until al dente.
Add the cheddar cheese, then stir a few times until melted completely.
Serve right away. Enjoy!
Notes:
Leftovers should be kept in the fridge. Reheat them for a few minutes before serving.
Feel free to add chopped carrot, onion, or spinach to this dish if you prefer.
You can use ground turkey for this dish instead of ground beef.
You can also add rinsed beans if you like.
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
Ingredients
- 15 oz. can of crushed tomatoes
- 1 c shredded cheddar cheese
- 15 oz. can corn (drained)
- salt and pepper
- 1 c jarred salsa (I used mild)
- 1 lb. lean ground beef
- 12 oz. shell pasta shapes (whole grain or white)
- 3 tbsp taco seasoning
- 1 bell pepper (chopped)
- 2 ½ c water or low sodium chicken broth ((I used one 14.5 ounces can of chicken broth plus enough water to total 2 ½ cups)
Instructions
Place a large skillet on the stove and turn the heat to medium-high.
Add the beef into the hot skillet, then cook for a few minutes until crumbly and brown. Season with salt and pepper to taste.
Move it into your slow cooker.
Add crushed tomatoes, taco seasoning, salsa, bell pepper, corn, and broth into the slow cooker with the browned beef. Stir until well incorporated. Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting.
Add the pasta to the slow cooker, then cook for 10 minutes or until al dente.
Add the cheddar cheese, then stir a few times until melted completely.
Serve right away. Enjoy!
Notes
Leftovers should be kept in the fridge. Reheat them for a few minutes before serving. Feel free to add chopped carrot, onion, or spinach to this dish if you prefer. You can use ground turkey for this dish instead of ground beef. You can also add rinsed beans if you like.
