In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Stir in taco seasoning, diced tomatoes, and salsa. Let simmer for 3–4 minutes.
In a greased slow cooker, layer the beef mixture, cooked pasta, corn, and 1½ cups of cheese. Stir gently to combine.
Cover and cook on LOW for 2–3 hours, until heated through and cheese is melted.
Sprinkle remaining cheese on top, cover for an additional 5–10 minutes until melted.
Serve warm with your favorite taco toppings.
Note:
You can swap the pasta for cooked rice or tortilla chips for a different texture. For extra spice, use hot salsa or add sliced jalapeños before serving. This casserole reheats well, making it perfect for meal prep or next-day lunches.
