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Clean recipe · laurenfitfoodie.com

Crockpot Taco Pasta

This Easy Crockpot Taco Pasta seriously has it all! Cheesy, beefy pasta packed with your favorite taco flavor and so easy to make using the slow cooker! This easy recipe is the most tasty dinner and will definitely be a new favorite for the entire family!

Original recipe: laurenfitfoodie.com

Yield:
6 servings
Prep:
10 min
Cook:
120 min
Total:
130 min
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Crockpot Taco Pasta

Ingredients

  1. 1 lb. lean ground beef (I used 96/4)
  2. 2 bell peppers (275g) (diced - I used a red and a green)
  3. 2 cans diced tomatoes with green chilis
  4. 1 (1-oz.) pack taco seasoning
  5. 2.5 cups chicken broth (600g)
  6. 1 cup frozen corn
  7. 8 oz. pasta shells (or other short noodle of choice)
  8. 1 cup Mexican or cheddar shredded cheese

Instructions

  1. Heat a large skillet over medium heat. Add the beef and season with salt and pepper. Cook, crumbling as you go, until no longer pink. Then transfer to the Crockpot.
  2. Add the diced bell pepper, diced tomatoes, taco seasoning and chicken broth to the Crockpot. Toss to combine.
  3. Cook on low for 3-4 hours or high for 1-2 hours.
  4. Stir in the frozen corn and pasta. Cook on high for 30 minutes or until pasta is cooked through.
  5. Then stir in the shredded cheese and serve!