This Easy Slow Cooker Taco Pasta is my definition of perfection! I have never tasted anything like this before, and I am glad that I gave it a try because it turned out to be so good! This is a must-try, I’m telling you. Enjoy!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Yield: 8 Servings
Ingredients:
3 tbsp taco seasoning (I use this easy recipe)
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)
12 oz. shell pasta shapes (whole grain or white)
1 c shredded cheddar cheese
15 oz. can corn (drained)
1 c jarred salsa (I used mild)
1-lb. lean ground beef
15 oz. can crushed tomatoes
salt and pepper
1 bell pepper (chopped)
Directions:
Place a large skillet on the stove and turn the heat to medium-high.
Sprinkle salt and pepper over the beef, then rub it until well coated.
Put the beef into the skillet, then sear each side until brown. Transfer it into a slow cooker.
Add the bell pepper, taco seasoning, corn, salsa, crushed tomatoes, and broth into the slow cooker with the meat. Stir everything until well blended.
Cover the slow cooker and cook everything for about 6 hours on a low setting.
Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water.
Add the pasta into the slow cooker, then toss everything until well combined.
Cook for another 10 minutes or until done.
Add cheddar cheese, then stir until melted completely and well blended.
Sprinkle your preferred herbs on top to garnish.
Serve right away 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
