Ingredients
Main Ingredients
- 1 lb. lean ground beef (96/4)
- 2 bell peppers (275g), diced (red and green)
- 2 cans diced tomatoes with green chilis
- 1 (1-oz.) pack taco seasoning
- 2.5 cups chicken broth (600g)
- 1 cup frozen corn
- 8 oz. pasta shells or other short noodle of choice
- 1 cup Mexican or cheddar shredded cheese
Instructions
- Brown the beef: Heat a large skillet over medium heat. Add the lean ground beef and season with salt and pepper. Cook, crumbling the beef as it cooks, until it is no longer pink. Then transfer the browned beef to the Crockpot.
- Add ingredients to Crockpot: Add the diced bell peppers, diced tomatoes with green chilis, taco seasoning, and chicken broth to the Crockpot. Toss everything together to combine evenly.
- Slow cook: Cook on low for 3-4 hours or on high for 1-2 hours, allowing the flavors to meld together.
- Add corn and pasta: Stir in the frozen corn and pasta shells. Set the Crockpot to high and cook for 30 minutes or until the pasta is tender and fully cooked.
- Finish with cheese: Stir in the shredded Mexican or cheddar cheese until melted and well combined. Serve immediately and enjoy your cheesy, taco-flavored pasta!
Notes
- To make this recipe in an Instant Pot: Use the sauté function to brown the ground beef. After browning, turn off sauté and add all ingredients except the cheese. Close the lid and set to high pressure for 4 minutes. Allow pressure to build and cook (approximately 15 minutes until pressurized). Manually release the steam valve before opening. Stir well, then add shredded cheese and serve.
- You can swap the pasta shells for any short pasta, such as penne or rotini.
- Use low-sodium chicken broth if you want to reduce the salt content.
- For a vegetarian version, substitute the beef with plant-based ground meat or beans and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
