Taco Pasta
Try making Taco Pasta for taco night for a fun twist on a classic meal! It’s cheesy, flavorful, and so easy to make. You can enjoy it on a busy weeknight or a laid-back weekend.
Servings: 6
Calories: 415kcal
Equipment
- 1 Crock Pot
Ingredients
- 16 ounces shell pasta
- 1 pound lean ground beef
- 4 cups beef broth
- 16 ounces salsa
- 10 ounces frozen corn
- 15 ounce can black beans drained
- 1 red bell pepper chopped
- 1 ounce envelope taco seasoning
- 2 cups cheddar cheese shredded
- scallions, sour cream, tomatoes for garnish
Instructions
- Brown and drain your ground beef and place into the slow cooker.
- Add in your beef broth, salsa, frozen corn, beans, bell pepper and taco seasoning. Stir to combine.
- Cover and cook on low for 4-6 hours.
- 30 minutes before serving add in the pasta and stir to cover.
- Cook for 30 more minutes or until the pasta is cooked through.
- Stir in 1 cup of cheese.
- Top with the remaining cheese. Garnish with your favorite taco toppings.
Nutrition
Calories: 415kcal | Carbohydrates: 33g | Protein: 34g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 2044mg | Potassium: 971mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1809IU | Vitamin C: 34mg | Calcium: 332mg | Iron: 5mg