Slow Cooker Taco Bake

Easy Slow Cooker Taco Pasta 

1 lb lean ground beef

Salt and pepper

2 Tbsp onion (chopped)

15 oz crushed tomato

1 bell pepper (chopped)

1 cup of jarred salsa (I used my homemade)

15 oz canned corn (drained)

4 Tbsp taco seasoning

2 ½ cups chicken broth

12 ounces shell pasta

2 cups extra sharp cheese

Cook meat and season with salt, pepper and onion. Cook until browned. Drain and place in a greased crock pot. Add the bell pepper, crushed tomato, salsa, corn, seasoning, broth, and stir. Cook on low for 5-6 hours, or high for 2-3 hours. Stir in pasta about an hour before your meal is done. Crock pot times may vary. (Or boil pasta and add to it last minute.)
Then add cheese and stir.