10-12ouncesshell pastauncooked (depending on sauce preference)
8ouncescolby jack cheeseshredded & divided
Optional toppings:
shredded cheddar cheese
chopped green onions
sour cream
Instructions
In a skillet over medium heat, cook and crumble the ground beef until it is brown ed. Drain any excess fat and add the cooked ground beef to the bottom of a 6 quart slow cooker. 1 pound ground beef
Add the red onion, red pepper, roasted tomatoes, diced green chilis, corn, drained black beans, taco seasoning and beef broth, then mix well. 1 red bell pepper, ½ cup red onion, 14.5 ounces roasted tomatoes, 4 ounces diced green chilis, 10 ounces frozen corn, 15 ounces black beans, 1 envelope taco seasoning mix, 4 cups beef broth
Cover and cook on low for 3 1/2 hours.
Add in the uncooked pasta 40 minutes before serving, cover and cook until the pasta is tender. Note: If you want a saucier taco pasta, add 10 oz of uncooked shells. If you want a thicker pasta, add 12 oz of uncooked shells and increase the cooking time to 45 minutes. 10-12 ounces shell pasta
When ready to serve add in 1 cup of the shredded cheddar cheese. Mix into the taco pasta. 8 ounces colby jack cheese
Top with the remaining cheese and let it sit for 10 minutes to melt on top.
Serve with chopped green onion, shredded cheese or sour cream. Enjoy!
Notes
1 envelope equals 3 tablespoons taco seasoning.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 12, with 1 serving being 1 cup of pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **