Crockpot Taco Pasta
A hearty blend of flavors that combines the beloved elements of taco night with comforting pasta, perfect for busy schedules.
Ingredients
Main Ingredients
- 1 lb Ground beef Main protein source, adds richness
- 1 can Diced tomatoes Provides acidity and balance
- 1 packet Taco seasoning Adds signature flavor profile
- 2 cups Beef broth Keeps the dish moist and flavorful
- 1 cup Sweet corn (optional) Adds sweetness and color
- 3 cups Uncooked pasta (elbow macaroni or your preference) Serves as the base, soaking up flavors
- 2 cups Shredded cheese (cheddar or Mexican blend) Creates creaminess and richness
- to taste Salt and pepper To taste, for seasoning
Instructions
Preparation
- Begin by heating a large skillet over medium heat. Add the ground beef, breaking it apart with a spatula as it cooks. Stir occasionally to ensure it browns evenly.
- Once browned, carefully drain the excess fat from the skillet.
- Transfer the cooked ground beef into the slow cooker and add diced tomatoes, taco seasoning, and beef broth. Stir together until evenly combined.
- If using sweet corn, fold it in now.
Cooking
- Cover the slow cooker and set it to low heat. Cook for 4 to 6 hours.
- About 30 minutes before serving, stir in the uncooked pasta and cover again. Let cook until the pasta reaches al dente, approximately 15 to 20 minutes.
- Fold in the shredded cheese until melted and creamy. Season with salt and pepper to taste before serving.
Notes
For a vegetarian version, substitute ground beef with black beans or lentils. Feel free to customize with different cheeses and veggies for added flavor.