When it’s a tie between tacos and Italian, your Favorite Taco Pasta is here to be the final vote! And the best part… neither of those cuisines have to lose the coin toss. This Favorite Taco Pasta is loaded with all the meaty, tangy, spicy, Tex-Mex flavors you love, all tossed together with those smooth, tender pasta shells you’re equally obsessed with. Everyone wins when Favorite Taco Pasta is on the menu! It’s really just here to please!
Ingredients
For the taco pasta:
- 1 pound lean ground beef or turkey
- 1 green bell pepper, diced
- 1 small onion, diced
- 3 tablespoons taco seasoning
- 1 (16-ounce) jar salsa
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups chicken stock
- 1/2 (8-ounce) block cream cheese
- 1 cup cheddar cheese, shredded
- 6 cups medium shell pasta, cooked and warm
For serving:
- avocado, to taste, mashed
- black pepper, to taste
- scallions, to taste, sliced
Directions
Step 1 -In a slow cooker, add the beef, the bell peppers, the onions, the taco seasoning, the salsa, the black beans, and the chicken stock and mix to combine.
Step 2 -Cover the slow cooker and cook the beef mixture, about 3-4 hours on high heat and about 5-6 hours on low heat.
Step 3 -Uncover the slow cooker and add the cream cheese, the shredded cheese, and the cooked pasta. Stir to combine.
Step 4 -Cook the pasta mixture, uncovered, about 10 minutes.
Step 5 -Serve the pasta mixture topped with the avocado, the pepper, and the scallions.
