Crockpot Taco Pasta
A comforting and effortless Crockpot Taco Pasta dish that's perfect for busy weeknights and casual get-togethers, filled with hearty flavors and gooey cheese.
Ingredients
Main Ingredients
- 1 pound ground beef Can substitute with ground turkey for a leaner option
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 14.5 ounces can diced tomatoes
- 2 cups chicken broth Can be substituted with vegetable broth for a vegetarian version
- 8 ounces pasta (elbow macaroni) Can substitute with gluten-free pasta if desired
- 2 cups shredded cheese (cheddar or Mexican blend) Experiment with other cheeses like Monterey Jack or pepper jack
- to taste Salt and pepper Adjust based on personal preference
- to garnish Chopped cilantro For garnishing
Instructions
Preparation
- In a skillet over medium heat, brown the ground beef along with the diced onion and minced garlic until the meat is thoroughly cooked. Drain any excess fat.
- Transfer the beef mixture to your crockpot.
- Sprinkle in the taco seasoning, add the diced tomatoes, and pour in the chicken broth.
- Stir in the uncooked pasta, ensuring it's fully submerged in the liquid.
- Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until the pasta is tender and cooked through.
- Once cooked, stir in the shredded cheese until it melts into a creamy delight.
- Season with salt and pepper to taste, adjusting to your preference.
- Serve hot, garnished with freshly chopped cilantro for an extra pop of flavor.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months. Reheat thoroughly to an internal temperature of 165°F, adding chicken broth if it feels dry.