Crockpot Taco Pasta
A comforting and cheesy taco pasta made effortlessly in your slow cooker.
Equipment
- Slow Cooker A 4-quart or larger slow cooker is recommended.
Ingredients
Main Ingredients
- 1 lb lean ground beef browned and drained
- 1 cup bell pepper chopped
- 15 oz crushed tomatoes
- 1 cup jarred salsa mild or medium
- 15 oz corn drained
- 3 tbsp taco seasoning
- 2.5 cups water or low-sodium chicken broth
- 12 oz shell pasta shapes uncooked
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet over medium-high heat, cook the ground beef seasoned with salt and pepper until browned. Drain off excess grease and transfer to a slow cooker.
- Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water to the slow cooker. Stir to combine.
- Cook on low for 5-6 hours or high for 2-3 hours. There will be extra liquid, but it will be absorbed later when you add the pasta.
- Stir in the uncooked pasta, pressing it down into the liquid. Cook on high for 15-30 minutes, adjusting as needed based on your slow cooker.
- Stir in the cheddar cheese until melted. Serve with a dollop of sour cream, chopped fresh cilantro, and extra shredded cheddar.
Notes
Customize with your favorite toppings like avocado, jalapeños, or hot sauce. For a spicier kick, use medium or hot salsa instead of mild.