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Crockpot Taco Pasta Casserole

Author: Catherine's Plates

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.