Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 8 Servings
All you need for this recipe are these basic ingredients. This Easy Slow Cooker Taco Pasta is perfect to eat pretty much any time of the day! If you have time to spare before any meal, then this recipe is for you! It may take you about 6 hours to cook, but I promise you, it is worth every ounce of effort you put in! Try this recipe now!
Ingredients:
1 bell pepper (chopped)
15 oz. can corn (drained)
12 oz. shell pasta shapes (whole grain or white)
salt and pepper
chicken broth plus enough water to total 2 ½ c)
15 oz. can of crushed tomatoes
1 c shredded cheddar cheese
1 lb. lean ground beef
2 ½ c water or low sodium chicken broth (I used one 14.5 oz. can of
1 c jarred salsa (I used mild)
3 tbsp taco seasoning
Directions:
Place a large skillet on the stove and turn the heat to medium-high. Add the beef into the hot skillet, then sprinkle salt and pepper. Cook for a few minutes until crumbly and brown. Move the browned beef into the slow cooker.
Add corn, taco seasoning, bell pepper, salsa, broth, and crushed tomatoes into the slow cooker as well. Stir everything until well combined.
Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting.
Refer to the directions provided on the package of pasta on how to cook it. Drain and toss into the slow cooker with the meat mixture. Cover and cook for 10 more minutes.
Sprinkle cheddar cheese, then stir until completely melted.
Serve immediately. Enjoy!
Note:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 1/8 of recipe | Calories: 396 kcal | Carbohydrates: 48g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 742mg | Fiber: 7g | Sugar: 8g
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