Ingredients
Meat and Vegetables
- 1 lb. lean ground beef (96/4 lean to fat ratio)
- 2 bell peppers (275g), diced (1 red and 1 green)
Other Ingredients
- 2 cans diced tomatoes with green chilies
- 1 (1-oz.) pack taco seasoning
- 2.5 cups chicken broth (600g)
- 1 cup frozen corn
- 8 oz. pasta shells or other short noodle
- 1 cup Mexican or cheddar shredded cheese
Instructions
- Cook the ground beef: Heat a large skillet over medium heat. Add the ground beef, season with salt and pepper, and cook while crumbling the meat until it is no longer pink. Transfer the cooked beef to the Crockpot.
- Add vegetables and seasonings: To the Crockpot, add the diced bell peppers, diced tomatoes with green chilis, taco seasoning, and chicken broth. Toss everything gently to combine the ingredients evenly.
- Slow cook the mixture: Cover and cook on the low setting for 3 to 4 hours, or on high for 1 to 2 hours, allowing flavors to meld and vegetables to soften.
- Add corn and pasta: Stir in the frozen corn and pasta shells. Increase the Crockpot to the high setting and cook for 30 minutes or until the pasta is tender and cooked through.
- Finish with cheese and serve: Stir in the shredded Mexican or cheddar cheese until melted and evenly distributed. Serve hot immediately for a comforting meal.
Notes
- Use lean ground beef (96/4) to reduce excess fat and keep the dish healthier.
- Bell peppers add both flavor and color; feel free to use your preferred colors or varieties.
- Adding the pasta later ensures it doesn’t overcook and become mushy.
- If you prefer, substitute chicken broth with vegetable broth for a slightly different flavor.
- You can customize the heat level by selecting mild or spicy diced tomatoes with green chilis or adjusting the taco seasoning.
- For a dairy-free option, omit the cheese or use a dairy-free cheese substitute.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican-American
