Slow-Cooked Cheesy Taco Pasta
Ingredients:
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 10 oz can Rotel tomatoes diced tomatoes with green chilies
2 cups beef broth
1 8 oz can tomato sauce
8 oz shell pasta
2 cups shredded cheddar cheese
cup heavy cream
teaspoon salt
teaspoon black pepper
1 tablespoon fresh cilantro, chopped optional
Directions:
In a skillet over medium heat, cook ground beef until browned, about 5-7 minutes. Drain excess fat.
Add diced onion and garlic to the skillet, cooking for another 2 minutes until fragrant.
Transfer beef mixture to the crock pot. Stir in taco seasoning, Rotel tomatoes, beef broth, and tomato sauce. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
Stir in uncooked shell pasta, cover, and cook for an additional 30-40 minutes until pasta is tender.
Once pasta is cooked, add shredded cheddar cheese and heavy cream, stirring until creamy and well combined.
Season with salt and black pepper to taste. Serve warm, garnished with fresh cilantro if desired.
Prep Time: 10 minutes Cooking Time: 5-6 hours including pasta cook time Total Time: 5 hours 10 minutes
Kcal: 480 kcal Servings: 6 servings
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