Easy Slow Cooker Taco Pasta

• servings: 8 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

Ingredients

1 pound lean ground beef

salt and pepper

1 bell pepper (chopped)

15 ounce can crushed tomatoes

1 cup jarred salsa (I used mild)

15 ounce can corn (drained)

3 tablespoons taco seasoning

2 ½ cups water or low sodium chicken broth (I used one 14.5 ounce can chicken broth plus enough water to total 2 ½ cups)

12 ounces shell pasta shapes (uncooked) (whole wheat or white)

1 cup shredded cheddar cheese

Directions

Heat a large skillet over medium-high heat. Add the ground beef and season with salt and pepper. Cook the meat, crumbling it and stirring often, until browned. Drain off excess grease. Transfer beef to slow cooker.

Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.

Cook on low for 5-6 hours or high for 2-3 hours. (There will be lots of extra liquid. Don't worry, the liquid will be absorbed later when you add the pasta.)

Stir in the pasta and press it all down into the liquid. Cook on high for 15-30 minutes. Pasta cook time will vary by slow cooker. (If you did the initial cook time on the low setting, it will take longer for the crockpot to heat up to high, so the pasta will take longer to cook.)

Stir in the cheddar cheese and serve. It's delicious with a spoonful of sour cream, chopped fresh cilantro and more shredded cheddar.

Nutrition

• Serving Size: 1 /8 of recipe
• Calories: 364 kcal
• Total Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Cholesterol: 49 mg
• Sodium: 579 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 24 g