Description
This Easy Slow Cooker Taco Pasta combines the bold flavors of tacos with pasta for a comforting meal that’s perfect for busy weeknights.
Ingredients
Scale
- 1 pound lean ground beef
- salt and pepper
- 1 bell pepper
- chopped
- 15 ounce can crushed tomatoes
- 1 cup jarred salsa
- 15 ounce can corn
- drained
- 3 tablespoons taco seasoning
- 2 ½ cups water or low sodium chicken broth
- 12 ounces shell pasta shapes
- uncooked
- 1 cup shredded cheddar cheese
Instructions
- In a skillet, brown the ground beef over medium heat, seasoning it with salt and pepper.
- Add the chopped bell pepper and cook until softened.
- In a slow cooker, combine the cooked beef and bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and chicken broth.
- Stir in the uncooked shell pasta, ensuring it’s well mixed.
- Cover and cook on low for about 30 minutes, until the pasta is tender.
- Stir in the shredded cheddar cheese before serving.
Notes
For a vegetarian version, substitute the ground beef with black beans or lentils. Adjust the salsa for heat preference.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 465 kcal
- Sugar: 8 g
- Sodium: 890 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 70 mg
Keywords: Easy Slow Cooker Taco Pasta, slow cooker recipes, taco pasta, dinner recipes