Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Servings: 8
Slow cooker recipes are a treasure to keep. If you want a no-fuss meal on your dinner table on busy days these recipes are your best friends. I have tons of favourites and this easy Slow Cooker Taco Pasta is no exception. One bite and I was hooked! Cheesy, comforting, and the flavours are spot on! My mouth is watering just by thinking about it.
This taco pasta is incredibly easy to make, you can even sneak in some veggies in it like chopped fresh spinach and/or finely chopped carrot apart from the bell peppers, swap ground beef with ground turkey, and if you want to go full vegetarian, use canned beans. Feel free to prep this the night before and cook it the next day in your crockpot.
Ingredients
1 lb lean ground beef
salt and pepper
1 bell pepper (chopped)
15 oz. can crushed tomatoes
1 c. jarred salsa (I used mild)
15 oz. can corn (drained)
3 tbsp taco seasoning
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 cups)
12 oz. shell pasta shapes (whole grain or white)
1 c. shredded cheddar cheese
How to make Easy Slow Cooker Taco Pasta
Step 1: On medium-high heat, heat a large skillet. Once the skillet is hot, add the beef and season with salt and pepper. Cook while stirring the meat often until brown. Then, to a slow cooker, transfer the browned beef.
Step 2: To the beef, add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water, then stir.
Step 3: Set on low and cook for 5 to 6 hours or 2 to 3 hours on high.
Step 4: Add the pasta and stir. Continue to cook for another 10 to 20 minutes on high. Depending on the slow cooker, the cooking time will change, so make sure to check after 10 minutes.
Step 5: Add in the cheddar cheese and stir well.
Step 6: Serve and 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
Ingredients
- 1 lb lean ground beef
- salt and pepper
- 1 bell pepper (chopped)
- 15 oz. can crushed tomatoes
- 1 c. jarred salsa (I used mild)
- 15 oz. can corn (drained)
- 3 tbsp taco seasoning
- 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 cups)
- 12 oz. shell pasta shapes (whole grain or white)
- 1 c. shredded cheddar cheese
Instructions
Step 1: On medium-high heat, heat a large skillet. Once the skillet is hot, add the beef and season with salt and pepper. Cook while stirring the meat often until brown. Then, to a slow cooker, transfer the browned beef.
Step 2: To the beef, add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water, then stir.
Step 3: Set on low and cook for 5 to 6 hours or 2 to 3 hours on high.
Step 4: Add the pasta and stir. Continue to cook for another 10 to 20 minutes on high. Depending on the slow cooker, the cooking time will change, so make sure to check after 10 minutes.
Step 5: Add in the cheddar cheese and stir well.
Step 6: Serve and enjoy!
