Crockpot Taco Pasta With Shells
Taco-seasoned beef, crushed tomatoes and salsa cook for hours, then dry shells go in on HIGH for the last 15 to 30 minutes.
Crockpot Taco Pasta With Shells
Course: Main CourseDifficulty: Easy6
servings15
minutes5
hoursTaco-seasoned beef, crushed tomatoes and salsa cook for hours, then dry shells go in on HIGH for the last 15 to 30 minutes.
Ingredients
1 lb lean ground beef
1 tablespoon oil
1/2 cup diced yellow onion
3 cloves garlic, minced
1 packet taco seasoning (about 2 tablespoons)
1 can (14 oz) crushed tomatoes
1 cup mild salsa
2 1/2 cups beef broth or water
1 can (4 oz) diced green chiles
12 oz small pasta shells, dry
1 cup shredded cheddar
2 tablespoons chopped cilantro, for serving
Directions
- Heat the oil in a skillet over medium-high heat and cook the onion for 3 minutes until soft.
- Add the beef and brown it for 6 to 8 minutes, breaking it into small crumbles.
- Stir in the garlic and taco seasoning for 30 seconds, then drain the excess grease.
- Move the beef mixture to the slow cooker and stir in the crushed tomatoes, salsa, green chiles and 1/2 cup of the broth.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours.
- Turn the cooker to HIGH and let the sauce come back to a steady bubble for 5 minutes.
- Stir in the remaining 2 cups of broth and the dry shells, and press the shells under the liquid.
- Cover and check at 15 minutes; most pots need 15 to 30 minutes until the shells are tender.
- Stir in half of the cheddar until it melts into the sauce.
- Top with the rest of the cheddar and the cilantro, and serve while the shells are still firm.
Notes
- Shells hold the beef crumbles inside, which is why this version uses them. Elbow macaroni also works but goes in 15 minutes before serving.
Why shells are the right shape
Small shells trap the beef crumbles and salsa in each curl, so every bite carries the filling. The beef cooks for hours and builds flavor, and the shells go in only at the end so they stay firm instead of falling apart.
The crushed tomatoes and salsa give it body without adding anything heavy.
Swaps and what to avoid
Ground turkey or chicken works with the same taco seasoning. Elbow macaroni can replace shells, but add it 15 minutes before serving. Do not use large shells, which stay hard in the center in this short time.
Serve it up
Top with shredded lettuce, sour cream, diced avocado or crushed tortilla chips. A bowl of corn on the side makes it a full dinner.
Keeping leftovers
It thickens as it sits. Stir in a spoonful of water or broth before reheating, and refrigerate in a sealed container.
Stir the shells in once and press them under the liquid. If the pot looks dry at the end, a splash of broth brings it back. Add the cheese last so it melts without getting oily.
Crockpot Taco Pasta With Shells at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 12, led by lean ground beef, oil, diced yellow onion, garlic
Tips for Crockpot Taco Pasta With Shells
Shells hold the beef crumbles inside, which is why this version uses them. Elbow macaroni also works but goes in 15 minutes before serving.
Crockpot Taco Pasta With Shells FAQ
How long does Crockpot Taco Pasta With Shells take?
Crockpot Taco Pasta With Shells takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Taco Pasta With Shells serve?
This recipe makes 6 servings.
What do I need to make Crockpot Taco Pasta With Shells?
12 ingredients, led by lean ground beef, oil, diced yellow onion, garlic. Amounts are in the recipe card above.
Part of: 4 Crockpot Noodles Recipes With Ground Beef
