Taco night has always been a favorite in our house, but sometimes I just want all the bold, zesty flavors without juggling tortillas, toppings, and a pile of dishes. That’s when this Slow Cooker Cheesy Taco Casserole comes to the rescue. It’s got all the best parts of a taco—seasoned beef, tangy salsa, melty cheese—layered together with tender pasta and cooked low and slow until everything is perfectly blended. By the time it’s ready, the kitchen smells like a Tex-Mex dream, and all that’s left to do is scoop it onto plates, add a dollop of sour cream, and dig in.
Ingredients
1 lb ground beef
1 packet taco seasoning
1 can (10 oz) diced tomatoes with green chilies (Rotel style)
1 cup salsa
2 cups cooked pasta (small shapes like rotini or elbow)
1 can (15 oz) corn, drained
2 cups shredded cheddar cheese
Optional toppings: sour cream, chopped green onions, jalapeños
Instructions
