Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 8 Servings
This recipe was made easy with the use of a slow cooker! Cooked to perfection for about 6 hours, this Taco Pasta is simply the best! Just follow these easy steps and you are good to go. Enjoy!
Ingredients:
12 oz. shell pasta shapes (whole grain or white)
1 c jarred salsa (I used mild)
3 tbsp taco seasoning
1 bell pepper (chopped)
1 lb. lean ground beef
salt and pepper
15 oz. can corn (drained)
1 c shredded cheddar cheese
2 ½ c water or low sodium chicken broth (I used one 14.5 oz. can of
chicken broth plus enough water to total 2 ½ c)
15 oz. can of crushed tomatoes
Directions:
Place a large skillet on the stove and turn the heat to medium-high. Add the beef, then cook for a few minutes until crumbly and brown. Season with salt and pepper to taste.
Remove the browned beef from the skillet and place it into your slow cooker.
Add salsa, broth, taco seasoning, bell pepper, crushed tomatoes, and corn into the slow cooker with the ground beef. Stir everything until well incorporated.
Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting.
Refer to the directions provided on the package of the noodles on how to cook them.
Drain the noodles and transfer them into the slow cooker with the meat mixture. Toss to combine.
Cover and cook for additional 10 minutes.
Add the cheddar cheese and stir until completely melted and well blended.
Serve and enjoy!
Notes:
I used a 5-quart slow cooker for this recipe.
Feel free to use ground turkey instead of ground beef.
Feel free to add veggies such as carrots, spinach, beans, etc.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 1/8 of recipe | Calories: 396 kcal | Carbohydrates: 48g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 742mg | Fiber: 7g | Sugar: 8g
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