Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Servings: 8
This easy slow cooker taco pasta is a must-try and for keeps! It’s incredibly easy to make using just simple ingredients. Browning the beef is a bonus as it makes this taco pasta beyond amazing! Then, dump the beef into your slow cooker, stir in the rest of the ingredients, and set to cook either on a low or high setting. When almost ready, add the pasta, cook a few minutes more, and then stir in the cheese. Easy peasy!
Slow cooker recipes are gems. They are the perfect option for busy days. Just like this slow cooker taco pasta. Ten minutes is all that is required to prep this. Insanely delicious and always a crowd favorite!
INGREDIENTS
1 bell pepper (chopped)
1 lb lean ground beef
12 oz. shell pasta shapes (whole grain or white)
1 c. jarred salsa (I used mild)
15 oz. can of crushed tomatoes
15 oz. can corn (drained)
2 ½ c water or low sodium chicken broth (I used one 14.5 oz. can of chicken broth plus enough water to total 2 ½ c.)
3 tbsp taco seasoning
1 c. shredded cheddar cheese
salt and pepper
How to make Easy Slow Cooker Taco Pasta
Step 1: Add the beef in a hot large skillet over medium heat. Season the beef with salt and pepper, and cook until brown, stirring occasionally. To your slow cooker, transfer the beef, then add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir well.
Step 2: Cover and set to cook for 5 to 6 hours on low or 2 to 3 hours on high.
Step 3: To the slow cooker, stir in the pasta. Continue to cook for another 10 to 20 minutes on high. Note that the cooking time of the pasta varies depending on your slow cooker. I suggest chicken for 10 minutes for the doneness.
Step 4: Before serving, stir in the cheddar cheese. Enjoy!
NUTRITION FACTS:
Serving: 1/8 recipe | Calories: 396 kcal | Carbohydrates: 48g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 742mg | Fiber: 7g | Sugar: 8g
Ingredients
- 1 bell pepper (chopped)
- 1 lb lean ground beef
- 12 oz. shell pasta shapes (whole grain or white)
- 1 c. jarred salsa (I used mild)
- 15 oz. can of crushed tomatoes
- 15 oz. can corn (drained)
- 2 ½ c water or low sodium chicken broth (I used one 14.5 oz. can of chicken broth plus enough water to total 2 ½ c.)
- 3 tbsp taco seasoning
- 1 c. shredded cheddar cheese
- salt and pepper
Instructions
Step 1: Add the beef in a hot large skillet over medium heat. Season the beef with salt and pepper, and cook until brown, stirring occasionally. To your slow cooker, transfer the beef, then add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir well.
Step 2: Cover and set to cook for 5 to 6 hours on low or 2 to 3 hours on high.
Step 3: To the slow cooker, stir in the pasta. Continue to cook for another 10 to 20 minutes on high. Note that the cooking time of the pasta varies depending on your slow cooker. I suggest chicken for 10 minutes for the doneness.
Step 4: Before serving, stir in the cheddar cheese. Enjoy!
