Ingredients
Method
- Heat a large skillet over medium-high heat. Add the ground beef, season lightly with salt and black pepper, and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease.
- Transfer the cooked beef to the slow cooker.
- Add the chopped bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and chicken broth (or water). Stir everything together until well combined.
- Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours. The mixture will appear fairly liquid at this stage, which is expected.
- Stir in the uncooked shell pasta, making sure it is fully submerged in the cooking liquid.
- Switch the slow cooker to HIGH (if it isn't already) and cook for an additional 15-30 minutes, or until the pasta is tender. Cooking time may vary depending on your slow cooker.
- Once the pasta is cooked, stir in the shredded cheddar cheese until melted and evenly incorporated.
- Serve warm with your favorite toppings such as sour cream, chopped cilantro, or an extra sprinkle of cheddar cheese.
Notes
Add the pasta dry and near the end of cooking. Cooking it the whole time will make it mushy.
If the sauce is still too thin after the pasta is tender, cook uncovered on high for another 5-10 minutes so the shells absorb the extra liquid.
Grate your own cheddar from a block for the smoothest melt. Pre-shredded cheese can leave the sauce slightly grainy.
Ground turkey works as a leaner swap and takes on the taco seasoning well.
Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Stir in a splash of broth or water when reheating, as the pasta absorbs liquid as it sits.