Savor Every Bite of Hearty Crockpot Taco Pasta Tonight!
This Hearty Crockpot Taco Pasta is a comforting and customizable dish that's perfect for dinner.
Equipment
- - Slow Cooker
- - Skillet
Ingredients
For the Pasta Base
- 1 pound Ground Beef Optionally substitute with turkey or tofu.
- 12 ounces Shell Pasta Ensure it's al dente.
For the Flavor
- 1 packet Taco Seasoning Store-bought or homemade.
- 28 ounces Crushed Tomatoes Can substitute with diced tomatoes.
- 1 cup Salsa Choose your favorite brand.
For the Veggies
- 1 medium Bell Pepper Any color works.
- 1 medium Onion Yellow or white recommended.
- 1 cup Corn Drained well.
For the Creamy Finish
- 2 cups Cheddar Cheese High-quality for best flavor.
- 1 cup Water Consider low-sodium broth.
Instructions
Directions
- In a skillet over medium-high heat, brown the ground beef for about 5-7 minutes until it's browned and crumbly. Drain any excess fat.
- Dice the bell pepper and onion into small, uniform pieces.
- In the slow cooker, combine the browned beef, diced vegetables, crushed tomatoes, salsa, drained corn, taco seasoning, salt, pepper, and water. Mix well until everything is evenly incorporated.
- Cover the slow cooker and set it to cook on low for 5-6 hours or high for 2-3 hours.
- Once the sauce is ready, stir in the shell pasta, cover, and cook on high for an additional 15-30 minutes until the pasta is tender but still firm.
- Turn off the cooker and stir in the cheddar cheese until it melts beautifully into the pasta. Serve immediately.
Notes
Optional: Top with sour cream or fresh cilantro for an extra burst of flavor.