Description
This Easy Slow Cooker Taco Pasta is a flavorful one-pot meal featuring seasoned ground beef, tender pasta, and a zesty blend of tomatoes, salsa, and taco seasoning. Perfect for busy weeknights, it combines the convenience of slow cooking with the satisfying taste of a taco-inspired dinner, topped with melted cheddar cheese and optional fresh garnishes.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- salt and pepper to taste
- 1 bell pepper, chopped
Liquids and Canned Goods
- 15 ounce can crushed tomatoes
- 1 cup jarred salsa (mild)
- 15 ounce can corn, drained
- 2 ½ cups water or low sodium chicken broth (use 14.5 ounce can chicken broth plus water to total 2 ½ cups)
Dry and Dairy
- 3 tablespoons taco seasoning
- 12 ounces uncooked shell pasta (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, season with salt and pepper, then cook and crumble until browned. Drain excess grease and transfer beef to the slow cooker.
- Add vegetables and liquids: Add chopped bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water to the slow cooker. Stir well to combine.
- Slow cook the mixture: Cook on low for 6 hours or on high for 3 hours. Don't worry about the extra liquid; it will absorb later when pasta is added.
- Add and cook the pasta: Stir in the uncooked shell pasta, pressing it down into the liquid. Continue cooking on high for 30 minutes until pasta is tender. Cooking time may vary by slow cooker.
- Add cheese and serve: Stir in shredded cheddar cheese until melted. Serve warm, optionally topped with sour cream, chopped fresh cilantro, and extra shredded cheddar cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Leftovers can be frozen for up to 3 months; thaw overnight and reheat in the microwave.
- For a lighter dish, substitute ground turkey for ground beef.
- Add more veggies like chopped onion (sauté with beef), fresh spinach (stir in with pasta), or finely chopped carrot (add with tomatoes).
- Include beans such as rinsed and drained black or pinto beans for added protein.
- Make it vegetarian by substituting two cans of beans for the beef.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 55 mg
