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Cheesy Taco Pasta
Andre Lewis

Cheesy Taco Pasta

This lands between taco filling and baked pasta, which is useful on a night when nobody can agree. Beef and black beans cook into a thick salsa sauce before shells and cheese join at the end. Keep the pasta firm so it still has texture after ten minutes in the crock.
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Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs lean ground beef
  • 1 tbsp vegetable oil
  • 1 large yellow onion diced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp kosher salt
  • 1 jar 24 oz chunky salsa
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz tomato sauce
  • 12 oz medium pasta shells
  • 2 cups shredded Monterey Jack cheese
  • 1 cup frozen corn thawed

Method
 

  1. Heat the oil in a skillet over medium-high heat and brown the beef until no pink remains, 7 minutes; drain excess fat.
  2. Add the onion and cook for 4 minutes, then stir in the chili powder, cumin and salt for 30 seconds.
  3. Transfer the mixture to a 6-quart slow cooker and stir in the salsa, black beans and tomato sauce.
  4. Cover and cook on low until the sauce is thick and the onion is tender, 4 to 4 1/2 hours.
  5. Boil the shells until 1 minute shy of tender, drain them and fold them into the cooker with the corn.
  6. Add the cheese by handfuls, cover and cook on high until melted, 8 to 10 minutes.
  7. Serve as soon as the sauce coats the shells.