Description
A quick and easy recipe for a delicious taco pasta made in a slow cooker, perfect for family meals.
Ingredients
Scale
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning
- 1 cup salsa
- 1 (10 oz) can diced tomatoes with green chilies
- 2 cups beef broth
- 8 oz uncooked pasta shells (or rotini)
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn
- 2 cups shredded cheddar cheese
- 1/2 cup cream cheese, softened
- Fresh cilantro, chopped (for garnish)
Instructions
- In a skillet, brown the ground beef over medium heat until no longer pink. Drain excess fat.
- Add the cooked beef to your slow cooker. Stir in taco seasoning, salsa, diced tomatoes, and beef broth.
- Cover and cook on LOW for 3–4 hours.
- About 30 minutes before serving, stir in the pasta, black beans, and corn. Cover and continue cooking until pasta is tender.
- Stir in cream cheese and half the shredded cheddar until melted and creamy.
- Sprinkle the remaining cheese on top, cover for 5–10 minutes until melted.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to use ground turkey for a healthier option.
- Adjust the spice level by choosing mild or hot salsa.
- This recipe can be made gluten-free by using gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg