Description
A warm, hearty pasta dish combining all your favorite taco flavors, cooked effortlessly in a slow cooker.
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1 can diced tomatoes
- 1 cup chicken or beef broth
- 8 ounces shell pasta
- 1 cup shredded cheddar cheese
- 1 can black beans (optional)
- 1 cup corn (optional)
- Salt and pepper to taste
Instructions
- Begin by browning the ground beef in a skillet over medium heat until it’s golden brown.
- Drain any excess fat to keep the dish from being greasy.
- Stir in the taco seasoning, diced tomatoes, and broth, allowing the mixture to simmer slightly to blend the flavors.
- Transfer this robust mixture into your crockpot.
- Add the shell pasta next and give everything a good stir.
- Cover the crockpot and cook on low for 180-240 minutes, or until the pasta is tender.
- Once the pasta is ready, stir in the shredded cheddar cheese.
- If you chose to, mix in the black beans and corn right before serving.
- Finally, season with salt and pepper to your liking, and enjoy!
Notes
Lean ground beef works well to keep it lighter. Shell pasta is ideal for holding onto the sauce, but any pasta can be used. Feel free to substitute cheddar cheese with Pepper Jack for an exciting kick.