Slow Cooker Taco Pasta
This Slow Cooker Taco Pasta is an easy and flavorful meal that combines the delicious flavors of tacos with the heartiness of pasta. It's the perfect dinner for busy weeknights, as it only takes a few minutes to prep and can cook all day in your slow cooker.
Servings: 6 servings
Ingredients
- 1 pound lean ground beef
- 4 cups beef broth
- 16 ounces salsa
- 10 ounces frozen corn
- 15 ounce can black beans drained
- 1 red bell pepper chopped
- 1 (1 ounce) envelope taco seasoning
- 2 cups shredded cheddar cheese
- 16 ounces shell pasta
- Scallions sour cream, tomatoes for garnish
Instructions
- In a pan, brown and drain your ground beef.
- Place cooked ground beef into the slow cooker. Add in beef broth, salsa, frozen corn, beans, bell pepper and taco seasoning. Stir to combine.
- Cover and cook on low for 4-6 hours.
- 30 minutes before serving add in the pasta and stir to cover. Cook for 30 more minutes or until the pasta is cooked through. Stir in 1 cup of cheese until melted.
- Top with the remaining cheese. Garnish with your favorite taco toppings and serve!
Notes
- Refrigerator: Allow to cool and store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Place it in a freezer-safe container or bag and remove as much air as possible before sealing tightly. Frozen taco pasta can last up to 2-3 months without sacrificing flavor.
- Reheat: If frozen, thaw out in fridge overnight. Reheat in microwave to desired temperature.
