Description
This Easy Slow Cooker Taco Pasta is a hearty and flavorful one-pot meal combining ground beef, bell pepper, tomatoes, and taco seasoning with tender pasta, all cooked to perfection in a slow cooker for convenience and rich taste. A perfect dinner for busy weeknights with minimal prep and maximum flavor.
Ingredients
Scale
Main 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
- 15 ounce can corn, drained
- 3 tablespoons taco seasoning
- 2 ½ cups water or low sodium chicken broth
- 12 ounces shell pasta shapes, uncooked (whole wheat or white)
- 1 cup shredded cheddar cheese
Instructions
- Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and season with salt and pepper. Cook the meat, crumbling it and stirring often, until browned. Drain off excess grease. Transfer the cooked beef to the slow cooker.
- Add Remaining Ingredients: Add the chopped bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and broth or water to the slow cooker. Stir well to combine.
- Slow Cook the Mixture: Cook on low for 5 to 6 hours or on high for 2 to 3 hours. There will be extra liquid which will be absorbed later when pasta is added.
- Add and Cook Pasta: Stir in the uncooked shell pasta, pressing it down into the liquid. Cook on high for 30 minutes to 45 minutes, depending on your slow cooker, until pasta is tender and liquid is absorbed.
- Finish with Cheese: Stir in the shredded cheddar cheese until melted and incorporated. Serve hot, optionally topped with sour cream, chopped fresh cilantro, and additional cheddar cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a lighter version, substitute ground turkey for the beef.
- Add more veggies like chopped onion (sauté with beef), fresh spinach (stir in with pasta), or finely chopped carrot (add with tomatoes).
- You can add rinsed and drained black or pinto beans for extra protein and fiber.
- To make it vegetarian, substitute beef with two cans of beans.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg
