Description
This Crockpot Cheesy Taco Pasta is a hearty and flavorful one-pot meal combining seasoned ground beef, tender pasta shells, and a cheesy taco-inspired sauce. Perfect for a comforting weeknight dinner, it requires minimal prep and slow cooks to meld the rich flavors together.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 onion, diced
- 4 garlic cloves, minced
- ½ green bell pepper, diced
- 1 cup frozen fire roasted corn
Seasonings and Sauces
- 1 oz packet taco seasoning
- 2 ½ cups chicken broth (or water)
- 15 oz can tomato sauce
- 10 oz Rotel diced tomatoes and green chiles, undrained
- 1 ½ cups freshly shredded cheddar cheese
Other
- 8 oz medium pasta shells
- Chopped cilantro, for topping
Instructions
- Brown the Beef and Aromatics: Heat a large skillet over medium-high heat. Cook the ground beef, diced onions, and minced garlic until the beef is browned and the onions are softened. Drain any excess grease to reduce fat in the dish.
- Add Taco Seasoning: Stir in the taco seasoning evenly to coat the beef mixture. Transfer everything into the Crockpot to begin slow cooking.
- Add Vegetables and Liquids: Into the Crockpot, add diced green bell peppers, chicken broth, tomato sauce, undrained Rotel tomatoes with green chilies, and frozen fire roasted corn. Stir to combine all ingredients well.
- Slow Cook: Cover the Crockpot and cook on low heat for 4 to 5 hours, or alternatively on high for 2 to 3 hours, allowing flavors to blend and vegetables to soften.
- Add Pasta: About 30 minutes before cooking is complete, stir in uncooked medium pasta shells. Cover and continue to cook for 20 to 30 minutes, until the pasta is tender and cooked through.
- Add Cheese: Stir in the shredded cheddar cheese gently to combine. Cover the Crockpot again and let it heat for 5 to 10 minutes to fully melt the cheese, creating a creamy and cheesy texture.
- Serve: Garnish with freshly chopped cilantro before serving for a bright and fresh finish to the dish.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- If you prefer spicier, add extra diced jalapeños or use spicy Rotel tomatoes.
- For a vegetarian version, replace ground beef with cooked lentils or plant-based meat and use vegetable broth instead of chicken broth.
- Make sure to stir the pasta partway through cooking to prevent sticking.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
