1 pound lean ground beef
salt and pepper
1 bell pepper, diced
1 small onion, diced
15 ounce can crushed tomatoes
1 cup jarred salsa
15 ounce can corn, drained
15 ounce can black beans, drained and rinsed
3 tablespoons taco seasoning
2 ½ cups sodium chicken broth
12 ounces shell pasta
1 cup shredded cheddar cheese
3 green onions, thinly sliced
Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook the meat, stirring often, until browned, drain grease. Transfer beef to slow cooker. Add the bell pepper, onion, crushed tomatoes, salsa, corn, black beans, 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, serve garnished with green onions.