Slow Cooker Taco Pasta
This slow cooker taco pasta combines seasoned ground beef, chunky salsa, tender pasta, and melted cheddar in a hearty one-pot dinner. Cook the pasta separately so it stays pleasantly firm, then stir it into the saucy beef mixture just before serving.
Prep: 15 min · Cook: 195 min · Yield: 6 · Method: Slow Cooker
Ingredients
- 1 lb ground beef
- 1 small yellow onion
- 2 cloves garlic
- 1 packet taco seasoning
- 1 jar (16 oz) salsa
- 2 cups beef broth
- 8 oz penne pasta
- 1 cup, shredded cheddar cheese
- 0.25 teaspoon kosher salt
- 2 tablespoons, chopped cilantro
Cooking instructions
- Heat a large skillet over medium-high heat. Add the ground beef and onion. Cook, breaking up the beef, until no pink remains and the beef reaches 160°F (71°C) on an instant-read thermometer, about 7 to 9 minutes. Drain excess fat if needed. Stir in the garlic and cook for 30 seconds. (about 9 min) — Medium-high heat
- Transfer the beef mixture to a slow cooker. Stir in the taco seasoning, salsa, beef broth, and salt. (about 3 min) — None
- Cover and cook on Low for 3 hours, until the sauce is hot and the flavors have melded. (about 180 min) — Low
- About 15 minutes before serving, cook the pasta in a pot of salted boiling water according to the package directions until just tender. Drain well. (about 15 min) — Boiling
- Stir the drained pasta and cheddar into the slow cooker. Cover and let stand for 3 to 5 minutes, until the cheese melts and the pasta is coated. Garnish with cilantro and serve hot. (about 5 min) — Low