Slow Cooker Taco Pasta
A flavorful and hearty dish made with ground beef, pasta, and a mix of savory ingredients, all cooked in a slow cooker for ultimate convenience.
Equipment
- Large skillet
- slow cooker
Ingredients
- 1 pound lean ground beef fresh
- 1 bell pepper chopped
- 15 ounce crushed tomatoes canned
- 1 cup jarred salsa mild
- 15 ounce corn canned, drained
- 3 tablespoons taco seasoning
- 2 ½ cups water or low sodium chicken broth
- 12 ounces shell pasta shapes uncooked
- 1 cup shredded cheddar cheese
- salt to taste
- pepper to taste
Instructions
- Start by browning the ground beef in a skillet over medium heat until it’s nice and brown. You will begin to smell that savory scent in the air, which signals that it is time to drain any excess grease. This important step amps up the flavor, so do not skip it—your pasta will be richer for it.
- Once your beef is ready, toss in the chopped bell pepper. Stir it around for a couple of minutes until it’s slightly tender. The vibrant color and sweet aroma of the peppers contribute delightful elements to the dish, so watch for that brightness in your mix. Forgetting to include them could mean missing out on some great textural contrast.
- Pour in the can of crushed tomatoes and add your jarred salsa. Stir well until everything is nicely blended. You will notice a beautiful, rich red color developing; this is essential for creating the dish's base flavor. Skipping this step may lead to a bland taco pasta.
- Add the drained corn and sprinkle in the taco seasoning. Give it a good stir so the seasoning coats everything evenly. You can smell the spices starting to mingle, which is a good sign. Just be careful not to add too much salt, especially if your broth is already seasoned.
- Pour in the water or chicken broth, stirring it in to combine. Make sure everything is well mixed but not too soupy. This broth is crucial; without it, the pasta will not cook properly, so double-check your liquid measurement before moving on.
- Cover your slow cooker and set it on low for about 6 hours. Let everything cook while you go about your day. As the time ticks by, peeking in will reveal a savory aroma that will entice you. Timing is key here; do not rush it, or your pasta could end up undercooked.
- About 20 minutes before serving, stir in the uncooked shell pasta. You should see it settle nicely into that comforting sauce. This is a critical moment—do not leave the pasta in too long, or it may become mushy!
- When everything is cooked, sprinkle the shredded cheddar cheese on top. Watch as it melts into a gooey layer that entices anyone’s taste buds. Cheese is always a crowd-pleaser, so make sure to spread it evenly. Forgetting this final touch may leave your dish feeling incomplete.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Leftovers can also be frozen for up to 3 months. Thaw overnight in the refrigerator and then reheat in the microwave.
Brown the ground beef with seasonings for better flavor development before adding it to the slow cooker. If the pasta seems undercooked, check it around 30 minutes before the end of cooking to see if it needs more time. When you notice your dish is watery, allowing it to sit for about 10 minutes can help the sauce thicken up as it cools. If the ground beef appears greasy, draining it well before mixing it into the slow cooker will help keep the dish lighter. For anyone using a gluten-free pasta, check the package for cook times, as it often needs less time in the slow cooker.