The best of both worlds. Cheesy pasta with delicious taco flavors. What an easy way to get dinner on the table after a slow cook all day.
Crockpot Taco Pasta Casserole
Ingredients
- 1-2 lbs ground beef
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- salt & pepper to taste
- 15 oz can crushed tomatoes
- 15 oz corn, drained
- 1 (8 oz) jar salsa
- 3 TBS taco seasoning
- 2 1/2 cups broth, any flavor or water I use chicken broth
- 12 oz uncooked pasta I use medium pasta shells
- 1 cup shredded cheese I use mexican blend or cheddar
- fresh cilantro or pasley, chopped for garnish
- 1 TBS cooking oil
Instructions
- In a large skillet over medium heat, add 1 TBS cooking oil. Place chopped peppers and onions into skillet and saute for 2-3 minutes. Season with salt, pepper, and 1 tsp of the taco seasoning. Add ground beef and brown thoroughly. Drain. (You can do this step the night before to save time in the morning.)
- Place browned meat, peppers and onions into crockpot.
- Add tomatoes, corn, salsa, taco seasoning, and broth. Mix well.
- Place lid on crockpot. Cook on low for 5-6 hours or on high for 3 hours.
- Take lid off crockpot and add pasta, mixing well. Put crockpot on the "high" setting. Cook for 10-20 minutes. Check pasta after the 10 minute mark and see if it needs more time.
- Once pasta is cooked through, turn off crockpot and stir in the shredded cheese. Garnish with chopped parsley or cilantro. Enjoy.
