Easy Slow Cooker Taco Pasta

Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 8 Servings

Easy and simply the best! I’ve been making this Easy Slow Cooker Taco Pasta for years now, and it’s still my favorite! The combination of all the ingredients is so amazing. You need this in your life, I’m telling you!

Ingredients:

15 oz. can corn (drained)

12 oz. shell pasta shapes (whole grain or white)

1 c shredded cheddar cheese

1 c jarred salsa (I used mild)

3 tbsp taco seasoning

salt and pepper

1 bell pepper (chopped)

1 lb. lean ground beef

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)

15 oz. can of crushed tomatoes

Directions:

Place a large skillet on the stove and turn the heat to medium-high.

Add the beef into the hot skillet, then sprinkle salt and pepper to season. Sear each side for a few minutes until they are nicely brown.

Remove the beef from the skillet and move them into a slow cooker.

Add taco seasoning, bell pepper, crushed tomatoes, corn, salsa, and broth into the slow cooker with the meat. Stir everything until well incorporated.

Cover and seal the slow cooker, then 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 cooked pasta into the slow cooker, then toss until well coated with the rest of the ingredients. Cook everything for another 10 minutes or until done.

Add cheddar cheese, then stir and cook for a few minutes until melted.

Serve hot and enjoy!

Nutrition Facts:

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