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Heat a large skillet over medium-high heat. Add the ground beef and season with salt and pepper. Cook the meat, crumbling it and stirring often, until browned. Drain off excess grease. Transfer beef to slow cooker.
Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.
Cook on low for 5-6 hours or high for 2-3 hours. (There will be lots of extra liquid. Don't worry, the liquid will be absorbed later when you add the pasta.)
Stir in the pasta and press it all down into the liquid. Cook on high for 15-30 minutes. Pasta cook time will vary by slow cooker.
Stir in the cheddar cheese and serve.