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Crockpot Taco Pasta

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A comforting, cheesy taco-flavored pasta dish cooked in a slow cooker, perfect for busy weeknight dinners.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cups pasta (penne or rotini preferred)
  • 1 can diced tomatoes (14 ounces)
  • 1 can black beans (drained and rinsed)
  • 1 cup corn (frozen or canned)
  • 1 packet taco seasoning
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 4 cups beef broth
  • Salt and pepper to taste

Instructions

  1. Place the ground beef and diced onion in the crockpot. Break the meat into chunks and cook until browned, stirring occasionally to avoid large clumps.
  2. Add the diced tomatoes, drained black beans, corn, taco seasoning, and beef broth. Stir to combine.
  3. Stir in the dry pasta, pushing it into the liquid so pieces are submerged. Mix until evenly distributed.
  4. Cover and cook on low for 4 to 6 hours, checking for pasta tenderness at 4 hours.
  5. When the pasta is tender, stir in the shredded cheese until melted and creamy.
  6. Taste and season with salt and pepper as needed. Serve hot.

Notes

For a lighter protein, substitute ground turkey or plant-based crumble. Adjust seasoning to taste. If using small pasta, check for doneness earlier. For a richer finish, substitute 1 cup beef broth with tomato sauce or cream.

Nutrition

Find it online: https://www.simplefamilydishes.com/crockpot-taco-pasta/