Description
This Easy Slow Cooker Taco Pasta is a flavorful and convenient one-pot meal combining seasoned ground beef, vegetables, and pasta cooked slowly for rich, melded flavors. Topped with cheddar cheese and customizable with various additions, it's perfect for a comforting family dinner.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- Salt and pepper to taste
- 1 bell pepper, chopped
Liquids and Sauces
- 15 ounce can crushed tomatoes
- 1 cup jarred mild salsa
- 2 ½ cups water or low sodium chicken broth
Other
- 15 ounce can corn, drained
- 3 tablespoons taco seasoning
- 12 ounces uncooked shell pasta shapes (whole wheat or white)
- 1 cup shredded cheddar cheese
Instructions
- Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef, seasoning with salt and pepper. Cook, crumbling and stirring often, until browned. Drain excess grease and transfer beef to the slow cooker.
- Add remaining ingredients (except pasta and cheese): Add chopped bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and broth or water to the slow cooker. Stir everything to combine.
- Slow cook the mixture: Cook on low for 6 hours or high for 3 hours. There will be extra liquid at this stage; it will be absorbed when pasta is added.
- Add pasta and cook: Stir in the uncooked pasta, pressing it down into the liquid completely. Cook on high for 30 minutes, or until pasta is tender, noting that times may vary between slow cookers.
- Finish with cheese and serve: Stir in shredded cheddar cheese until melted. Serve hot, optionally topped with sour cream, chopped fresh cilantro, and extra cheddar cheese for garnish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze leftovers for up to 3 months; thaw overnight in the refrigerator before reheating.
- For a lighter option, substitute ground turkey for ground beef.
- Add more veggies such as sautéed onion, chopped fresh spinach, or finely chopped carrot.
- Incorporate black beans or pinto beans for extra protein and fiber.
- Make vegetarian by replacing beef with two cans of drained beans.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 60 mg
