Slow Cooker Taco Pasta
This slow cooker taco pasta combines seasoned beef, tender shells, salsa, corn, and cheddar in one comforting dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 pound lean ground beef
- salt and pepper to taste
- 1 bell pepper chopped
- 15 ounce can crushed tomatoes
- 1 cup jarred salsa mild or medium
- 15 ounce can corn drained
- 3 tablespoons taco seasoning
- 2 1/2 cups water or low-sodium chicken broth
- 12 ounces shell pasta uncooked
- 1 cup shredded cheddar cheese
Instructions
Instructions
- Brown the ground beef with salt and pepper in a skillet, drain excess grease, and transfer it to a slow cooker.
- Add bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water; stir.
- Cook on low for 5 to 6 hours or high for 2 to 3 hours.
- Stir in the shell pasta, press it into the liquid, and cook on high for 15 to 30 minutes until tender.
- Stir in cheddar cheese and serve.