Hearty Crockpot Taco Pasta: The Ultimate Easy Comfort Food
Hearty Crockpot Taco Pasta is a comforting dish featuring savory taco flavors and creamy pasta, perfect for busy nights.
Equipment
- - Slow cooker
- - Skillet
- Chopping Knife
- - Cutting board
Ingredients
For the Main Dish
- 1 pound Ground Beef Opt for 85/15 or 90/10
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Black Pepper Freshly ground recommended
- 1 medium Bell Pepper Any color works, red or yellow recommended
- 1 medium Onion Yellow or white preferred
- 28 ounces Crushed Tomatoes Canned for convenience
- 1 cup Salsa Mild or hot based on preference
- 1 cup Corn Drained well
- 1 packet Taco Seasoning Homemade or store-bought
- 1 cup Water Low-sodium broth can be used
- 2 cups Shell Pasta Any similar-shaped pasta may work
- 1 cup Cheddar Cheese Sharp cheddar or Monterey Jack recommended
For the Optional Toppings
- 1/2 cup Sour Cream Adds creamy contrast
- 1/4 cup Chopped Cilantro For topping
- 1/4 cup Sliced Jalapeños For extra heat
Instructions
Steps
- Heat a large skillet over medium-high heat. Brown the ground beef for 5-7 minutes until fully cooked; drain excess fat.
- Chop the bell pepper and onion into small pieces.
- Transfer the cooked beef to the slow cooker. Add the chopped vegetables, crushed tomatoes, salsa, drained corn, taco seasoning, salt, pepper, and water. Stir well.
- Cover the slow cooker and cook on low for 5-6 hours or high for 2-3 hours.
- Increase heat to high and stir in the shell pasta, cover and cook for 15-30 minutes until pasta is tender.
- Turn off the slow cooker and fold in the cheddar cheese until melted. Serve with optional toppings.
Notes
For best results, add pasta in the last 15-30 minutes of cooking to prevent mushiness and ensure a delightful eating experience.