Slow Cooker Taco Pasta
Slow Cooker Taco Pasta is loaded with taco-seasoned ground beef, pasta shells, gooey cheese, and corn. This delicious meal is easy to prepare and 100% kid-approved!
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Servings: 8
Ingredients
- 1 pound lean ground beef
- salt and pepper, to taste
- 3 Tablespoons mild taco seasoning
- 1/4 cup water
- 1 can (15 ounces) crushed tomatoes
- 1 ½ cups mild salsa
- 3 cups chicken or beef broth (I use chicken broth)
- 1 can (15 ounces) whole kernel corn, drained
- 1/2 cup nacho cheese dip (I use Tostitos cheese dip in the jar)
- 12 ounces small pasta shells
- 1 cup shredded mild cheddar cheese
Toppings:
- cilantro
- sour cream
- guacamole
- diced tomatoes
Instructions
- Cook and crumble the ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease. Add salt, pepper, taco seasoning and water to beef. Continue to stir and bring mixture to a boil. Turn off heat and carefully pour beef into a greased 7-quart slow cooker.
- Add the crushed tomatoes, salsa, broth, corn and nacho cheese dip. Stir. Cover with lid and cook on Low heat for 5 to 6 hours OR cook on High heat for 3 to 4 hours.
- Add small pasta shells to slow cooker. Stir, then cover with lid. Cook another 20 minutes on High heat or until pasta is cooked and tender. Sprinkle the cheese evenly over the top.
- Serve taco pasta in individual bowls and top with your favorite taco toppings. Enjoy! :)
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