Slow Cooker Taco Pasta – C
pinto beans, chips and salsa
  • Classic
  • beef, slow cooker
Slow Cooker Taco Pasta – C
pinto beans, chips and salsa
  • Classic
  • beef, slow cooker
Servings:

Ingredients

Prep
  • 1 lb extra lean ground beef
  • salt and pepper to taste
  • 15 oz can diced tomatoes
  • 15 oz jar salsa
  • 1 C frozen corn
  • 4 T taco seasoning
On Cooking Day
  • 15 oz chicken broth
  • 12 oz dried shell pasta
  • 1 C shredded cheddar cheese
  • chips and salsa
  • 15 oz can pinto beans

Instructions

To Assemble
  1. Add all ingredients to large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Add prepped ingredients to slow cooker. Cook on low for 6-8 hours.
  2. Break up meat mixture. Add chicken broth and pasta. Cook on high for 15-20 minutes (or until al dente).
  3. Stir in cheddar cheese.
  4. Heat pinto beans. Serve pasta with beans and chips and salsa.

Ingredients

Prep
  • 1 lb extra lean ground beef
  • salt and pepper to taste
  • 15 oz can diced tomatoes
  • 15 oz jar salsa
  • 1 C frozen corn
  • 4 T taco seasoning
On Cooking Day
  • 15 oz chicken broth
  • 12 oz dried shell pasta
  • 1 C shredded cheddar cheese
  • chips and salsa
  • 15 oz can pinto beans

Instructions

To Assemble
  1. Add all ingredients to large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Add prepped ingredients to slow cooker. Cook on low for 6-8 hours.
  2. Break up meat mixture. Add chicken broth and pasta. Cook on high for 15-20 minutes (or until al dente).
  3. Stir in cheddar cheese.
  4. Heat pinto beans. Serve pasta with beans and chips and salsa.
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