Ingredients
Scale
Getting started with this Crock Pot Taco Pasta is a breeze. Here’s what you’ll need:
- 1 pound ground beef (or turkey for a healthier option)
- 1 packet taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup corn (frozen or canned)
- 1 cup pasta (elbow macaroni or rotini)
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Brown the ground beef in a skillet over medium heat and drain excess fat.
- Transfer the meat to the crock pot and add taco seasoning, black beans, diced tomatoes, corn, pasta, and beef broth; stir to combine.
- Cover and cook on low for 4 hours or high for 2 hours.
- Stir in shredded cheddar cheese about 15 minutes before serving.
- Garnish with cilantro if desired and serve hot.
Notes
- For a healthier option, use ground turkey instead of beef.
- Feel free to add more vegetables like bell peppers or zucchini for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 4 hours on low or 2 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg