Tacos would probably be on my top three list of favorite foods, so I was immediately intrigued by this taco pasta recipe by Smokin’ & Grillin’ wit AB. It gives an Italian meets Mexican twist. With just about 10 minutes of prep time, you’ll let this dump and go meal slow cook on its own. One of the many great things about pasta: budget-friendly. Pasta goes a long way and everything in this recipe was under $20 which definitely left me with leftovers for a couple of days. This super budget-friendly meal can be the best of both worlds for dinner with your family or friends. It was a hit for mine, especially because my roommate loves tacos and pasta. This creamy and cheesy combination left her surprised by going back for seconds. Other than that, this taco pasta crockpot recipe comes together fast and tasty!
- 1 pound lean ground beef
- 1 large green bell pepper
- 15 ounce can of corn, drained
- 1 cup salsa (mild, medium, spicy)
- 1 cup crushed tomatoes
- 3 tbsp taco seasoning
- 2 1/2 cups chicken broth
- 1 cup shredded cheddar cheese
- 12 – 15 ounces pasta shells (I used a 15-ounce box)
- salt and pepper to taste
- 1 tbsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried oregano
- 1/2 tsp paprika
- 1 1/2 tsp ground cumin
- 1 tsp sea salt
First, you will make the taco pasta following the instructions in the recipe tutorial by Smokin’ & Grillin’ with AB on Youtube.
Add the lean ground beef to your medium-high heat pan, and cook the meat with the seasonings until it’s brown.
Now, add the cooked ground beef and the rest of the ingredients except the pasta in the crockpot. Stir the ingredients together and let it simmer on low for five hours.
After five hours, turn up the crockpot to high and add the large pasta shells to cook for about 20 minutes. Make sure to stir up the taco pasta after 10 minutes so it is cooked thoroughly.
Now for the best part, mix in the cheese and enjoy this delicious taco pasta crockpot meal.