Ingredients
Equipment
Method
- In a large skillet, brown ground beef and onion over medium-high heat until ground beef is fully cooked, seasoning with salt and pepper as needed. Drain grease.
- Mix in taco seasoning and water and cook for 1-2 minutes over heat.
- Spray slow cooker with non-stick cooking spray.
- Add cooked meat, tomatoes, chilies, salsa, beef broth, and corn to the slow cooker. Mix all together.
- Place lid on top of slow cooker and cook on HIGH heat for 3-4 hours or on LOW heat for 5-6 hours.
- Remove lid, stir in pasta, and put lid back on. Switch the heat to HIGH heat. Cook the shells for 20-25 minutes in the slow cooker or until they reach the desired doneness.
- Remove lid and sprinkle cheese on top. Stir in cheese until it melts and taco pasta is creamy.
- Serve topped with your favorite toppings (pico de gallo, guacamole, lettuce, cilantro, sliced olives, etc).
Nutrition
Calories: 407kcalCarbohydrates: 49gProtein: 26gFat: 12gSaturated Fat: 6gCholesterol: 56mgSodium: 1351mgPotassium: 690mgFiber: 4gSugar: 6gVitamin A: 936IUVitamin C: 11mgCalcium: 208mgIron: 3mg
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