Crockpot Taco Pasta
This Crockpot Taco Pasta combines the bold flavors of taco seasoning with the comfort of pasta, all cooked to perfection in a slow cooker. It’s the ideal dinner solution for busy weeknights!
Ingredients
Main Ingredients
- ground beef
- taco seasoning
- diced tomatoes with green chilies
- beef broth
- uncooked pasta shells
- shredded cheddar cheese
- chopped cilantro
Instructions
Steps
- Begin by browning the ground beef in a skillet over medium heat. Break it into small crumbles as it cooks. Once fully cooked, drain any excess fat and set aside.
- In the Crockpot, combine the cooked beef, taco seasoning, diced tomatoes with green chilies, and beef broth. Stir until everything is mixed evenly.
- Add the uncooked pasta shells to the Crockpot mixture, ensuring they are well submerged in the liquid.
- Cover the Crockpot and cook on low for approximately 3 to 4 hours. Stir occasionally to prevent the pasta from sticking to the sides.
- Once the pasta is tender, sprinkle the shredded cheddar cheese over the top. Cover and let it cook for an additional 10-15 minutes until the cheese melts.
- Before serving, garnish with freshly chopped cilantro and season with salt and pepper to taste. Enjoy your flavorful Crockpot Taco Pasta!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add a splash of water or broth when reheating to maintain its delicious texture.