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Slow Cooker Taco Pasta

Experience a comforting blend of cheesy goodness and zesty taco flavors in this simple, one-pot dish, perfect for families and gatherings.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (or Halal-friendly alternative) You can use turkey, chicken, or ground lamb.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) corn, drained
  • 8 oz pasta (penne or rotini works well)
  • 2 cups chicken broth (or vegetable broth)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • to taste salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Chop the onion and mince the garlic. Drain the black beans and corn, and set them aside.
Cooking
  1. In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
  2. In your slow cooker, combine the cooked meat, chopped onion, minced garlic, taco seasoning, diced tomatoes, black beans, corn, pasta, and chicken broth. Mix it well.
  3. Cover and cook on low for about 5 hours or high for around 3 hours. Check halfway through cooking if necessary.
  4. Once the pasta is cooked, sprinkle shredded cheese on top and cover for an additional 10-15 minutes until melted.
Serving
  1. Add salt and pepper to taste, then serve hot with toppings like cilantro, diced avocados, or crushed tortilla chips.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on low heat in a saucepan with a splash of broth. Can be frozen for up to 3 months.