Brown the ground beef in a large skillet over medium heat, breaking it up into small, even pieces. Drain excess fat if desired.

Transfer the browned beef to your crock pot. Trust me, don't skip the browning step – it adds so much flavor!

Add the drained palmini noodles, diced onion, bell peppers, marinara sauce, taco seasoning, 2 cups of the cheese, green chilies, garlic, and beef broth. Stir to combine.

Cover and cook on low for 4-6 hours or high for 2-3 hours. I've found the low and slow method gives the best flavor, but both work great!

In the last 15 minutes, add the remaining cheese on top and let it melt.