Crockpot Taco Pasta

Course: Main Course

Cuisine: Mexican

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings:

Calories: 373kcal

Author: Lauren

This Easy Crockpot Taco Pasta seriously has it all! Cheesy, beefy pasta packed with your favorite taco flavor and so easy to make using the slow cooker! This easy recipe is the most tasty dinner and will definitely be a new favorite for the entire family!

Print Recipe

Ingredients

1 lb. lean ground beef I used 96/4
2 bell peppers (275g) diced - I used a red and a green
2 cans diced tomatoes with green chilis
1 (1-oz.) pack taco seasoning
2.5 cups chicken broth (600g)
1 cup frozen corn
8 oz. pasta shells or other short noodle of choice
1 cup Mexican or cheddar 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 cook in the Instant Pot: set Instant Pot to saute and brown the ground beef. Once browned, turn off the saute setting and add the rest of the ingredients (except cheese). Close the lid and set to 4 minutes on high temperature. Once the Instant Pot builds pressure (about 15 minutes) and finishes the cook time, manually release the steam valve until you can open the lid. Give it a good stir, then add cheese and enjoy.

Nutrition