Can I use a different pasta shape?

Yes, any short pasta shape like elbows or spirals works well in place of shell pasta, as long as you use a similar quantity.

Can I make this recipe spicier?

Definitely. Swapping in a medium or hot salsa instead of mild easily turns up the heat without changing anything else about the recipe.

Do I have to brown the beef first?

Browning it first gives the best flavor and texture, so it's worth the extra few minutes rather than skipping straight to the slow cooker.

Can I double this recipe?

Yes, as long as your slow cooker is large enough to accommodate the extra volume. You may need to adjust the cook time slightly for a bigger batch.

What's the best broth to use?

Low-sodium chicken broth adds noticeably more flavor than plain water, though water still works fine if that's what you have on hand.

Can I make this dish ahead and reheat it later?

Yes, though the pasta will continue to absorb liquid as it sits, so a splash of extra broth or water when reheating helps bring back the right texture.

Easy Slow Cooker Taco Pasta – Only 10 Minutes of Prep

Name: Easy Slow Cooker Taco Pasta – Only 10 Minutes of Prep
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Ingredients: 1 pound lean ground beef; Salt and pepper, to taste; 1 bell pepper, chopped; 1 (15 oz) can crushed tomatoes; 1 cup jarred salsa (mild, or your preferred heat level); 1 (15 oz) can corn, drained; 3 tablespoons taco seasoning; 2½ cups water or low-sodium chicken broth; 12 ounces shell pasta (uncooked), whole wheat or white; 1 cup shredded cheddar cheese

Easy Slow Cooker Taco Pasta – Only 10 Minutes of Prep

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Seasoned ground beef, taco flavors, and tender pasta shells simmer together in the slow cooker with crushed tomatoes, salsa, and corn, then get finished with melted cheddar for a comforting, family-friendly dinner that needs only about 10 minutes of hands-on prep.

Author: Irma
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 8 servings 1x
Category: Dinner

Ingredients

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1 pound lean ground beef
Salt and pepper, to taste
1 bell pepper, chopped
1 (15 oz) can crushed tomatoes
1 cup jarred salsa (mild, or your preferred heat level)
1 (15 oz) can corn, drained
3 tablespoons taco seasoning
2½ cups water or low-sodium chicken broth
12 ounces shell pasta (uncooked), whole wheat or white
1 cup shredded cheddar cheese

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Instructions

Set a large skillet over medium-high heat. Add the ground beef to the skillet and season it with salt and pepper. Cook the meat, breaking it apart into smaller crumbles with a spatula and stirring frequently, until it’s fully browned throughout with no pink remaining. Once browned, carefully drain off any excess grease from the skillet. Transfer the cooked, drained ground beef into the slow cooker insert.
Add the chopped bell pepper, crushed tomatoes, jarred salsa, drained corn, taco seasoning, and your chosen liquid (water, chicken broth, or a combination of the two) directly into the slow cooker with the beef. Stir everything together thoroughly until well combined.
Cover the slow cooker and cook on the low setting for 5 to 6 hours, or on the high setting for 2 to 3 hours. At this stage, the mixture will look noticeably liquidy and thin — this is completely normal, since that extra liquid will be absorbed once the pasta is added in the next step.
Add the uncooked shell pasta directly into the slow cooker, stirring it in and pressing it down gently so it’s submerged in the liquid as much as possible. Cover and continue cooking on the high setting for 15 to 30 minutes, checking periodically, until the pasta turns tender. Keep in mind that pasta cook time can vary depending on your specific slow cooker, and if your initial cook time was on the low setting, switching to high will take the appliance a bit longer to heat up, which will also extend how long the pasta takes to cook through.
Once the pasta is tender, stir in the shredded cheddar cheese until it melts evenly throughout the dish. Serve warm, topped with a spoonful of sour cream, a sprinkle of chopped fresh cilantro, and extra shredded cheddar if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezing: Leftovers can also be frozen for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave until warmed through.
Lighter option: Substitute ground turkey for the ground beef for a leaner version of this dish.
More veggies: Add chopped onion sautéed along with the ground beef, fresh spinach stirred in alongside the pasta, or finely chopped carrot added in with the tomatoes — just be sure to chop the carrot small so it has time to become tender.
Add beans: A can of black beans or pinto beans, rinsed and drained, can be stirred in for extra heartiness.
Make it vegetarian: Substitute two cans of beans in place of the ground beef to make this a fully vegetarian meal.

Nutrition

Serving Size: 1 serving
Calories: 364kcal
Sugar: 6g
Sodium: 579mg
Fat: 9g
Carbohydrates: 47g
Fiber: 3g
Protein: 24g
Cholesterol: 49mg

Find it online: https://irmacooks.com/easy-slow-cooker-taco-pasta/