Slow Cooker Taco Pasta
Slow Cooker Taco Pasta
Servings
4
servingsThis Slow Cooker Taco Pasta practically makes itself. It’s got all the bold flavors of tacos—seasoned beef, melty cheese, and just the right amount of spice—mixed with tender pasta for a creamy, comforting dish.
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Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 can (14.5 oz) diced tomatoes with green chilies, undrained
1 can (8 oz) tomato sauce
1 ½ cups beef broth
1 cup frozen corn
1 cup black beans, drained and rinsed
2 cups uncooked pasta (penne or rotini work great)
1 ½ cups shredded cheddar cheese
½ cup heavy cream
Fresh cilantro and sour cream for topping (optional)
Directions
- In a skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain any excess grease.
- Add the garlic and taco seasoning, stirring for about 30 seconds until fragrant.
- Transfer the beef mixture to the slow cooker. Stir in the diced tomatoes, tomato sauce, beef broth, corn, and black beans. Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Stir in the uncooked pasta and continue cooking on high for 30-40 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
- Once the pasta is cooked, stir in the shredded cheese and heavy cream. Let it sit for a few minutes to allow the cheese to melt and the sauce to thicken.
- Serve warm, garnished with fresh cilantro and a dollop of sour cream if desired.
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