Slow Cooker Taco Pasta by Jen

Adapted from: https://kristineskitchenblog.com/easy-slow-cooker-taco-pasta/

Ingredients: 

• 1 pound lean ground beef
• 1 bell pepper, chopped
• 15 ounce can crushed tomatoes
• 1 cup jarred salsa (I used mild)
• 15 ounce can corn, drained
• 3 tablespoons taco seasoning 
• 2 ½ cups water or low sodium chicken broth (I used one 14.5 ounce can chicken broth plus enough water to total 2 ½ cups)
• 12 ounces shell pasta shapes 
• 1 cup shredded cheddar cheese

Assembly: 
Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook the meat, stirring often, until browned. Transfer beef to slow cooker.
Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.
Cook on low for 5-6 hours or high for 2-3 hours.
Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.
Stir in the cheddar cheese and serve.

Serving Day: 
From freezer, adjust crockpot settings. 
Bag 1 - Meat Mixture -- Thaw and Cook bag of meat on low for 5-6 hours or high for 2-3 hours.

Bag 2 -  Pasta -- Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.

Bag 3 - Cheese -- Stir in the cheddar cheese and serve.