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Slow Cooker Cheesy Taco Pasta Recipe

Slow Cooker Cheesy Taco Pasta Recipe
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4.8 from 11 reviews

Slow cooker taco pasta is a delightful fusion of pasta and taco flavors. This saucy, cheesy dish features seasoned beef, bell peppers, black beans, corn, and salsa cooked to perfection in a slow cooker.

Ingredients

For the Beef Mixture:

  • 1 pound lean ground sirloin
  • Salt & pepper to taste
  • 3 Tablespoons taco seasoning
  • 1 medium red bell pepper, diced
  • 16 ounces salsa
  • 11 ounce fiesta corn
  • 15 ounce black beans, drained & rinsed
  • 4 cups beef broth or water

For the Pasta:

  • 16 ounces medium shells
  • 1 cup shredded cheddar cheese, plus more for topping
  • Scallions, sour cream or plain Greek yogurt, additional cheese for topping

Instructions

  1. Cook the Beef: Heat a skillet, brown the ground beef with salt and pepper, then transfer to the slow cooker.
  2. Combine Ingredients: Add taco seasoning, bell pepper, salsa, corn, black beans, and broth to the slow cooker; stir.
  3. Cook: Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
  4. Add Pasta: Stir in uncooked pasta 30 minutes before done, checking for doneness.
  5. Finish: Once pasta is tender, add shredded cheese and let it melt.
  6. Serve: Top with desired toppings before serving.

Notes

  • Ground turkey or chicken can be substituted for beef.
  • Adjust the level of spiciness by choosing mild or hot taco seasoning.
  • Leftovers can be refrigerated for up to 3 days but may not freeze well.
  • Check pasta doneness early to avoid overcooking in the slow cooker.

Nutrition

Find it online: https://lauracooks.com/slow-cooker-cheesy-taco-pasta-recipe/