Incredible Slow Cooker Taco Pasta in Just 5 Easy Steps
A hearty and flavorful slow cooker taco pasta dish that combines ground beef, bell peppers, tomatoes, salsa, corn, and pasta in a cheesy taco-inspired sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Low Lactose
Ingredients
Scale
- 1 pound lean ground beef
- salt and pepper to taste
- 1 bell pepper, chopped
- 1 can (15 ounces) crushed tomatoes
- 1 cup jarred mild salsa
- 1 can (15 ounces) corn, drained
- 2 1/2 cups water or low-sodium chicken broth
- 3 tablespoons taco seasoning
- 12 ounces uncooked shell pasta
- 1 cup shredded cheddar cheese
Instructions
- Brown the ground beef in a skillet over medium-high heat, season with salt and pepper, drain the grease, and transfer the beef to the slow cooker.
- Add the chopped bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir well.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Stir in the uncooked shell pasta, press it into the liquid, and cook on high for about 30 minutes, or until the pasta is tender.
- Stir in the shredded cheddar cheese until melted, then serve warm.
Notes
- For extra flavor, top with fresh cilantro or diced avocado.
- Adjust the taco seasoning to your preferred spice level.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg
Keywords: Slow Cooker Taco Pasta, Easy Taco Pasta, Crockpot Taco Pasta, Cheesy Taco Pasta, Ground Beef Pasta Dinner, Mexican-Inspired Slow Cooker Dinner