Description
A simple and flavorful slow cooker taco pasta recipe featuring ground beef, bell pepper, tomatoes, salsa, corn, and taco seasoning simmered to perfection, then combined with pasta and cheddar cheese for a comforting, cheesy meal.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 bell pepper, chopped
Liquids and Canned Goods
- 15 ounce can crushed tomatoes
- 1 cup jarred salsa (mild)
- 15 ounce can corn, drained
- 2 ½ cups water or low sodium chicken broth (use one 14.5 ounce can chicken broth plus water to total 2 ½ cups)
Seasoning and Pasta
- 3 tablespoons taco seasoning
- 12 ounces shell pasta shapes (uncooked), whole wheat or white
Dairy
- 1 cup shredded cheddar cheese
Instructions
- Brown the Meat: Heat a large skillet over medium-high heat. Add the ground beef and season with salt and pepper. Cook the meat, crumbling it and stirring often, until browned. Drain off excess grease. Transfer beef to slow cooker.
- Add Vegetables and Liquids: Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water to the slow cooker. Stir to combine all ingredients well.
- Slow Cook the Mixture: Cook on low for 6 hours or on high for 3 hours. Note that there will be a lot of extra liquid which is normal and will be absorbed later when you add the pasta.
- Add Pasta and Cook: Stir in the uncooked pasta, pressing it down into the liquid. Cook on high for 30 minutes or until the pasta is tender. Cooking time may vary depending on your slow cooker and initial setting.
- Add Cheese and Serve: Stir in the shredded cheddar cheese until melted. Serve immediately, optionally topped with sour cream, chopped fresh cilantro, and more shredded cheddar cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Thaw overnight before reheating.
- For a lighter dish, substitute ground turkey for ground beef.
- Add more veggies like chopped onion (sauté with beef), fresh spinach (stir in with pasta), or finely chopped carrot (add with tomatoes).
- Add beans such as black beans or pinto beans, rinsed and drained, for additional protein.
- Make it vegetarian by substituting two cans of beans for the beef.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 55 mg
