Easy Slow Cooker Taco Pasta
This comforting slow cooker taco pasta recipe is family-friendly, simple to prep, and packed with seasoned beef, pasta shells, and melty cheese for a weeknight dinner win.
Equipment
- 1 Slow Cooker
Ingredients
Main Ingredients
- 1 pound lean ground beef
- salt and pepper
- 1 bell pepper chopped
- 15 ounce can crushed tomatoes
- 1 cup jarred salsa mild
- 15 ounce can corn drained
- 3 tablespoons taco seasoning
- 2 ½ cups water or low sodium chicken broth
- 12 ounces uncooked shell pasta
- 1 cup shredded cheddar cheese
Instructions
Instructions
- Season your lean ground beef with salt and pepper. Cook in a skillet over medium heat until browned. Drain excess fat.
- Add cooked beef to slow cooker along with bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth. Stir well.
- Add uncooked shell pasta directly into the mixture. Stir to combine.
- Cover and cook on high for 2-3 hours or low for 4-5 hours. Stir occasionally to prevent sticking.
- About 10 minutes before cooking ends, sprinkle shredded cheddar on top. Replace lid to melt.
- Once done, stir everything together and serve hot.
Notes
Store leftovers in airtight containers. Refrigerate for up to 3-4 days or freeze up to 3 months. Reheat with splash of broth for best texture.