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Crockpot Taco Pasta

A quick and delicious Taco Pasta recipe cooked in the crockpot, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can substitute with lean ground turkey or plant-based ground meat.
  • 1 packet taco seasoning
  • 8 oz pasta (like rotini or shell pasta)
  • 1 can diced tomatoes (14.5 oz)
  • 2 cups beef broth Consider using a mix of beef broth and cream for added richness.
  • 1 cup shredded cheese (like cheddar or Mexican blend) Do not skip for creamy texture.
  • 1 can black beans (optional)
  • 1 cup corn (optional)
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by browning the ground beef in a skillet. Drain excess fat.
  2. Transfer the beef to your crockpot. Add in the taco seasoning, diced tomatoes, beef broth, and the optional black beans and corn.
  3. Stir in the pasta until everything is well combined.
Cooking
  1. Cover the crockpot and cook on low for about 3 to 4 hours, or until the pasta is tender.
  2. Once cooked, mix in the shredded cheese and watch it melt into deliciousness.
  3. Lastly, season with salt and pepper to your liking before serving.

Notes

Garnish with fresh cilantro, avocado slices, or a dollop of sour cream. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for longer storage. Add a splash of broth when reheating to maintain creaminess.