Slow Cooker Taco Casserole
This hearty taco casserole combines seasoned beef, beans, vegetables, pasta, and plenty of cheesy goodness in one easy slow-cooker dinner. It makes a big family-size batch and reheats well for meal prep.
A QUICK NOTE
If you haven’t been following along, our family embraced RV life for a year while my husband attended the Naval War College—so this was made in my tiny RV kitchen (and photographed there too 😂). Slow cookers can vary, so adjust the cooking time as needed for your appliance.
YIELD & COOK TIME
Yield: one family-size slow-cooker batch
Cook: 5–6 hours on low or 2–3 hours on high, plus 15–30 minutes for the pasta
INGREDIENTS:
• 2 lb lean ground beef
• Salt and pepper, to taste
• 2 bell peppers, chopped
• 1 (15 oz) can crushed tomatoes
• 1 (15 oz) can low-sodium black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 small can diced green chiles
• 1 cup jarred salsa (mild or your preferred heat level)
• 5 tbsp taco seasoning
• 3¼ cups low-sodium chicken broth
• 1 lb whole-wheat shell pasta
• 1 cup shredded cheddar cheese
• Optional toppings: sour cream or Greek yogurt, chopped cilantro, and extra shredded cheese
DIRECTIONS:
1. Heat a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, crumbling it as it cooks. Drain any excess grease, then transfer the beef to the slow cooker.
2. Add the bell peppers, crushed tomatoes, black beans, corn, green chiles, salsa, taco seasoning, and chicken broth. Stir to combine.
3. Cover and cook on low for 5–6 hours or on high for 2–3 hours. The mixture will look very liquidy at this stage, but the pasta will absorb the extra liquid.
4. Stir in the pasta and press it down so it is fully submerged. Cover and cook on high for 15–30 minutes, checking for doneness. If the casserole was initially cooked on low, the pasta may take a little longer while the slow cooker heats to high.
5. Stir in the shredded cheddar cheese until melted. Serve with your favorite toppings.
