Ingredients

1 lb ground beef

1 onion, diced

4 garlic cloves, minced

1 oz packet taco seasoning

1/2 green bell pepper, diced

2 1/2 cups chicken broth (or water)

15 oz can tomato sauce

10 oz Rotel diced tomatoes and green chiles, undrained

1 cup frozen fire roasted corn

8 oz medium pasta shells

1 1/2 cups freshly shredded cheddar cheese

Chopped cilantro, for topping

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Instructions

Heat a large skillet over medium-high heat. Cook the ground beef, onions, and garlic until the beef is brown and onions soften. Drain any excess grease.
Stir in the taco seasoning. Transfer the beef and onion mixture into the Crockpot.
Add the bell peppers, chicken broth, tomato sauce, diced tomatoes and green chilies, and the frozen corn.
Cover and cook on low for 4-5 hours or high for 2-3 hours.
During the last 30 minutes, stir in the uncooked pasta shells. Continue cooking for 20-30 minutes, until noodles are tender.
Add the shredded cheese. Gently stir to combine. Cover and let heat for 5-10 minutes to melt the cheese.
Top with chopped cilantro and serve.

Notes

Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If needed, add a splash of broth or water to loosen the sauce.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Easy Dinner Recipes
Method: Slow Cooker/Crockpot