Crockpot Taco Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6
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Calories
373 kcal
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Course
Main Course
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Cuisine
Mexican
Crockpot Taco Pasta
Description
This recipe starts by browning lean ground beef seasoned simply with salt and pepper, then moving it into a slow cooker. Diced bell peppers, canned tomatoes with chilis, taco seasoning, and chicken broth are added and cooked for several hours on low or shorter time on high. Toward the end, frozen corn and pasta shells join the pot to cook until tender. Finally, cheddar cheese is stirred in, melting into the sauce to create a creamy, cheesy taco-inflected pasta casserole.
The dish balances the familiar flavors of taco seasoning with pasta and vegetables, offering a filling and flavorful main dish suited for easy family meals. Texturally, it has tender meat crumbles, soft pasta, and sweet corn.
For those with an Instant Pot, this recipe can be adapted by sautéing the beef first, then pressure cooking the other ingredients together, followed by stirring in cheese. This shortens cooking time while preserving flavor and texture.
Ingredients
- 1 lb. ground beef I used 96/4, lean
- 2 bell pepper diced - I used a red and a green, 275g
- 2 cans diced tomatoes with green chilis
- 1 (1-oz.) taco seasoning pack
- 2.5 cups chicken broth 600g
- 1 cup corn frozen
- 8 oz. pasta shells or other short noodle of choice
- 1 cup cheddar cheese or Mexican shredded cheese
Instructions
- Heat a large skillet over medium heat. Add the beef and season with salt and pepper. Cook, crumbling as you go, until no longer pink. Then transfer to the Crockpot.
- Add the diced bell pepper, diced tomatoes, taco seasoning and chicken broth to the Crockpot. Toss to combine.
- Cook on low for 3-4 hours or high for 1-2 hours.
- Stir in the frozen corn and pasta. Cook on high for 30 minutes or until pasta is cooked through.
- Then stir in the shredded cheese and serve!
Notes
- To adapt for Instant Pot, brown ground beef on sauté setting, then add other ingredients except cheese, pressure cook 4 minutes on high.
- After pressure cooking, release steam manually, stir well, then add cheese before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1/6 of recipe (358g) | |
| Calories | 373kcal | 19% |
| Carbohydrates | 41.4g | 14% |
| Protein | 29g | 58% |
| Fat | 10.1g | 16% |
| Saturated Fat | 5.1g | 26% |
| Cholesterol | 61.3mg | 20% |
| Fiber | 4.3g | 17% |
| Sugar | 6.8g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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