Slow Cooker Taco Pasta

Time :4 15

Yield :6 servings

Recipe Background

Taco Tuesday just got easier. And we didn't think that was possible, but we've been proven deliciously wrong! Slow Cooker Taco Pasta features Tex-Mex goodness packed into a nourishing and satisfying pasta dish. What better way to ensure that all the vibrant salsa and savory taco meat get scooped up! Cheesy and hearty, Slow Cooker Taco Pasta essentially makes itself and then it's just about toppings... but there is no topping this dish because it's the best around!

Ingredients

1 pound lean ground beef
4 cups beef broth
1 (16-ounce) jar salsa
1 (10-ounce) package frozen corn
1 (15-ounce) can black beans drained
1 red bell pepper chopped
1 (1-ounce) envelope taco seasoning
1 (16-ounce) box medium shell pasta
2 cups cheddar cheese shredded, divided
sour cream to taste, for serving
scallions to taste, chopped, for serving

Directions

In a skillet over medium-high heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
Drain the excess fat from the skillet.
In a slow cooker, add the ground beef, the beef broth, the salsa, the frozen corn, the black beans, the red bell peppers, and the taco seasoning and stir to combine.
Cover the slow cooker and cook on low until the flavors meld together, about 4-6 hours. In the last 30 minutes of cooking, add the pasta to the beef mixture and stir to combine.
Once the pasta is cooked, add 1 cup of the cheddar cheese to the beef mixture and stir to combine.
Top the beef mixture with the remaining cheddar cheese and allow it to melt.
Serve topped with the sour cream and the scallions.