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
- 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
EASY SLOW COOKER TACO PASTA
Yield:
8
Prep Time:
10 minutes
Cook Time:
6 hours
Additional Time:
10 minutes
Total Time:
6 hours 20 minutes
Ingredients
- 3 tbsp taco seasoning
- 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)
Instructions
- 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!
