Gluten Free Slow Cooker Taco Pasta

Cook the pasta according to the directions on the package. Drain and add 2 tablespoons of olive oil to prevent the pasta from sticking together. This step can be done once the slow cooker ingredients are done (after about 2 1/2 hours) or it can be done in advance and set aside and chilled until ready to combine.

In a skillet on medium high heat, add 2 tablespoons of olive oil and the diced onions, cook until soft.

Add the ground beef and break it into pieces, sprinkle the taco seasoning and mix well. Cook the ground beef until it is no longer pink.

Drain any excess fat off if needed, and add the cooked meat into the slow cooker.

Add the diced bell peppers and mix well.

Pour in the beef broth and Marinara sauce, mix well.

Cook on LOW for 2 1/2 to 3 hours.

Add in the sour cream; to avoid curdling, mix a bit of hot broth in a small bowl with the sour cream before adding it to the slow cooker.

Continue to mix until well combined.

Add in the cooked pasta and mix well.

Sprinkle the cheese and mix it into the ingredients.

Cook on LOW for 30 more minutes until the pasta is warmed.

Serve.