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Crockpot Taco Pasta

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A comforting one-pot meal that combines savory pasta and taco spices, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 8 oz pasta (elbow or your choice)
  • 1 can diced tomatoes (with green chilies)
  • 1 cup beef broth
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 can black beans (optional)
  • Salt and pepper to taste
  • Chopped green onions (for garnish)

Method
 

Preparation
  1. In a skillet over medium heat, cook the ground beef until it’s fully browned. Drain any excess fat.
  2. Stir in the taco seasoning and cook for about 2 minutes to enhance the flavors.
  3. In your crockpot, mix together the cooked beef, pasta, diced tomatoes, beef broth, and optional black beans. Season with salt and pepper.
Cooking
  1. Cook on low for 6-8 hours or high for 3-4 hours until the pasta is tender.
  2. Stir in the cheese right before serving, allowing it to melt into that delicious, gooey mixture.
  3. Serve hot, topped with chopped green onions for a fresh finish.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 10gSugar: 5g

Notes

Feel free to substitute ground turkey or chicken for a lighter option, and stir in some bell peppers or corn for extra veggies. This Crockpot Taco Pasta pairs well with a light side salad or tortilla chips. Guacamole or sour cream on top can elevate each bowl further. Leftovers can be stored in an airtight container in your fridge for up to 3 days or frozen for up to 3 months. When reheating, do so on low heat to prevent the pasta from becoming mushy.
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