Ingredients
- 1 lb ground beef
- 2 cups uncooked pasta shells
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- ½ cup sour cream (optional)
- Salt and black pepper, to taste
- Chopped green onions, optional
Instructions
- Brown the beef: Cook the ground beef in a skillet over medium heat until fully browned. Drain excess grease.
- Add to the slow cooker: Combine the cooked beef, taco seasoning, diced tomatoes, tomato sauce, and beef broth. Stir well.
- Slow cook: Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours, until the flavors blend and the sauce is hot.
- Add the pasta: Stir in the uncooked pasta shells. Cover and cook for another 20–40 minutes, stirring occasionally, until the pasta is tender. Cooking time can vary, so check frequently.
- Make it cheesy: Stir in the shredded cheddar cheese and optional sour cream until creamy and melted.
- Serve: Let stand for a few minutes, garnish with green onions if desired, and serve warm.
Tips for the best taco pasta
- Check the pasta regularly to prevent it from becoming mushy.
- Add a little extra broth if the sauce becomes too thick.
- For extra flavor, top with more cheddar cheese or sliced jalapeños.
Prep time: 15 minutes Cook time: Approximately 3–4½ hours Servings: 4–6
Enjoy this comforting, cheesy taco pasta with your favorite toppings! 🌮❤️