Slow Cooker Taco Pasta Extravaganza Recipe
This Crockpot Taco Pasta is a hearty and flavorful dish that combines ground beef, pasta, and a variety of toppings for a fun twist on traditional tacos.
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 15 oz diced tomatoes with green chilies
- 15 oz black beans
- 1 cup corn
- 1 cup beef or chicken broth
- 8 oz elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- salt and pepper to taste
- optional toppings: diced avocado sliced jalapeños, sliced green onions, or tortilla chips
Instructions
- In a medium skillet, cook the ground beef until browned, breaking it apart as it cooks.
- Drain excess fat if needed, then add taco seasoning and cook for 2 more minutes.
- Transfer the meat to the slow cooker and add diced tomatoes, black beans, corn, and broth.
- Mix everything together until well combined.
- Fold in the uncooked elbow macaroni, ensuring it is submerged in the liquid.
- Cover and cook on low for 4 hours or high for 2 hours until pasta is tender.
- Stir in the shredded cheeses until melted and creamy.
- Incorporate sour cream and mix well, adjusting seasoning with salt and pepper.
- Serve hot, garnished with cilantro and optional toppings.
Notes
Feel free to customize toppings based on your preference.