Ingredients
Scale
- 1 lb ground beef or turkey
- 1 (16 oz) jar of salsa
- 1 (10 oz) can of diced tomatoes with green chilies
- 1 packet (1 oz) taco seasoning
- 2 cups uncooked pasta (elbow macaroni or small shells)
- 2 cups shredded cheddar cheese
- 1 cup beef broth or water
- Optional: chopped onions, bell peppers, black beans, corn
Instructions
- Brown the meat in a skillet over medium-high heat until fully cooked, about 10 minutes. Drain excess fat if needed.
- Add the browned meat, salsa, diced tomatoes with green chilies, taco seasoning, uncooked pasta, and beef broth to the slow cooker. Stir to combine.
- Cook on low for 2 to 3 hours. Check at 2 hours for pasta tenderness; cook up to 30 minutes longer if needed.
- Sprinkle shredded cheddar cheese over the pasta and stir gently until melted, about 5 minutes.
- Serve with optional toppings like sour cream, cilantro, jalapeños, or avocado slices.
Notes
- Brown the meat for better flavor.
- Use uncooked pasta and ensure enough liquid to avoid dryness.
- Avoid lifting the slow cooker lid during cooking to maintain heat.
- Add cheese at the end to prevent greasiness.
- For crispy edges, broil the cooked pasta with extra cheese.
- Can be made in an Instant Pot using sauté and pressure cook functions.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex Mex