Slow Cooker Taco Pasta
A delightful dish that combines the flavors of traditional tacos with comforting pasta, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 lbs ground beef Rich and flavorful base for the dish.
- 14 oz beef broth Adds moisture and depth.
- 1/4 cup taco seasoning For authentic taco flavors.
- 1 large green pepper (chopped) Adds a refreshing crunch.
- 1 large red pepper (chopped) Brings sweetness to the dish.
- 1 large sweet onion (chopped) Melts beautifully into the mix.
- 4 cloves garlic (minced) Enhances flavors with its aroma.
- 24 oz pasta sauce Binds all ingredients together.
- 8 oz cream cheese (softened) Adds richness to the pasta.
- 6 cups medium shell pasta (cooked) Perfect for holding the sauce.
- 12 oz shredded cheddar cheese Final touch for flavor.
Toppings
- to taste sour cream Adds tanginess.
- to taste chopped peppers Fresh topping for crunch.
- to taste salsa Enhances the flavors.
- to taste avocado Pairs well with the pasta.
- to taste parsley or cilantro For freshness.
Instructions
Preparation
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess fat.
- Combine browned beef, beef broth, taco seasoning, chopped onion, peppers, garlic, and pasta sauce in the slow cooker.
- Cover and cook on low for 3 to 4 hours.
Cooking
- Add the softened cream cheese and stir until combined. Cook for an additional 30 minutes.
- Stir in the cooked shell pasta and sprinkle with shredded cheddar cheese.
- Cover and cook for another 20 to 30 minutes until cheese is melted.
Serving
- Transfer to a serving bowl and garnish with parsley or cilantro.
- Encourage use of optional toppings like sour cream, salsa, and avocado.
Notes
For a healthier option, use ground turkey or chicken. For a vegetarian meal, substitute meat with beans or lentils.