Hearty Crockpot Taco Pasta: Your Family's New Favorite Meal
Hearty Crockpot Taco Pasta is a comforting, cheesy one-pot meal your family will adore.
Equipment
- - Crockpot
Ingredients
For the Beef Base
- 1 lb Ground Beef Opt for 85/15 for the best flavor balance or substitute with turkey for a leaner option.
- to taste teaspoon Salt Enhances the overall flavor.
- to taste teaspoon Black Pepper Provides mild heat.
For the Vegetables
- 1 medium Bell Pepper Choose red or yellow for a sweeter profile.
- 1 medium Onion Substitute with shallots for a milder taste.
For the Sauce
- 28 oz Crushed Tomatoes Opt for a quality brand like Hunt's.
- 1 cup Salsa Choose mild or spicy based on your preference.
- 1 cup Corn Make sure to drain well before adding.
- 2 tablespoons Taco Seasoning Feel free to use homemade.
- 1 cup Water Adjust to achieve your desired sauce consistency.
For the Pasta & Cheese
- 12 oz Shell Pasta Make sure it's fully submerged in the sauce.
- 2 cups Cheddar Cheese Consider using a sharp variety for a bolder taste.
Instructions
Cooking Instructions
- Brown the Beef: Cook the ground beef over medium-high heat until browned for about 5-7 minutes, draining any excess fat.
- Prep Veggies: Dice the bell pepper and onion finely.
- Combine in Crockpot: Transfer the cooked beef to the crockpot. Add the diced peppers, onion, crushed tomatoes, salsa, drained corn, taco seasoning, salt, pepper, and water. Mix well.
- Cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours.
- Add Pasta: Turn heat to high and stir in the shell pasta. Cover and cook for an additional 15-30 minutes, stirring occasionally.
- Finish: Stir in the cheddar cheese until melted. Serve warm.
Notes
Consider garnishing with fresh cilantro or sour cream for an extra touch. Leftovers can be refrigerated for up to 4 days or frozen for 2 months.