Slow Cooker Taco Pasta

With yesterday being November 1st, and a Sunday, all I wanted to do was put dinner in a crockpot and be lazy all day. And that's exactly what I did :P We watched football and didn't do much since the time change kinda threw us off a little bit. Kevin and I both agreed on this Slow Cooker Taco Pasta recipe and it turned out to be good - but even better with tortilla chips. The original recipe can be found HERE and I removed one ingredient and changed two. My version is below. If you like this recipe, let me know in the comments below! Also, we had plenty of leftovers so if you are cooking for 4-5 people, I would say this would be enough for a family that size. 

Ingredients:
1 pound ground beef
Salt and pepper, to taste
10oz can of tomato wedges
1 cup salsa
15oz can of corn, drained
3 tbsp taco seasoning (or an entire seasoning packet)
2 1/2 cups chicken broth
12oz macaroni pasta shells, uncooked
1 cup shredded cheddar cheese

Directions:
Heat a large skillet over medium heat. Add the ground beef, salt and pepper. Cook, stirring often until browned. Transfer the ground beef to the slow cooker. Add the tomatoes, salsa, corn, taco seasoning and chicken broth and stir. Cook on low for 5 hours. Stir in the pasta and cook for 10 minutes. Add the cheese and let melt 2 minutes. Serve with tortilla chips.