Crockpot Taco Pasta
A cozy one-pot dinner blending taco flavors with cheesy pasta, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef (85/15 or 90/10) Can substitute with ground turkey or plant-based crumbles.
- 1 package taco seasoning
- 1 cup dry pasta (elbow or rotini recommended) Use gluten-free pasta for gluten-free version.
- 1 14.5 oz can diced tomatoes (undrained)
- 1 cup shredded cheese (cheddar or Mexican blend) Can be omitted for dairy-free option.
- 2 cups chicken or beef broth Carefully measure broth to avoid a soupy dish.
- 1 15 oz can black beans, drained and rinsed (optional)
- 1 cup corn (fresh, canned drained, or frozen — optional)
- Salt and pepper to taste
Instructions
Preparation
- Heat a skillet over medium. Add ground beef and cook until no pink remains, about 6–8 minutes. Drain excess fat.
- Transfer the ground beef to the crockpot.
- Add taco seasoning and diced tomatoes, including juices, to the crockpot. Stir well.
- Pour in the broth and add the dry pasta. If using, add drained black beans and corn. Stir to fully immerse the pasta.
Cooking
- Cover and cook on LOW for 4–6 hours. Start checking the pasta for tenderness at around 4 hours.
- About 15 minutes before serving, stir in shredded cheese until melted and creamy. Adjust consistency if too thin by cooking uncovered for the last 10–15 minutes.
- Season with salt and pepper to taste. Serve warm with your favorite toppings.
Notes
For more sauce, add 1/4 to 1/2 cup extra broth; for a thicker finish, reduce broth by 1/4 cup. Stir halfway through cooking if possible.