Crockpot Taco Pasta

What’s that mouthwatering smell wafting from the kitchen?

It’s Crockpot Taco Pasta! Picture this: creamy, cheesy goodness mingling with zesty taco flavors all bubbling away in your slow cooker. This one-pot wonder is not just a breeze to whip up—it’s a comforting hug for your taste buds. It’s perfect for busy weeknights or any time you want a meal that practically cooks itself. Trust me; your kitchen will smell so good, you’ll have to fend off any nosy neighbors!

Why make this recipe

Why should you dive into this deliciousness? Well, let me give you a few reasons:

• Easy cleanup: Who wants to be scrubbing multiple pots and pans after a delicious dinner? Not me! This recipe lets you toss everything in the crockpot, so the only thing to clean is your bowl.
• Family-friendly: Kids love tacos, and this pasta twist is sure to put smiles on those little faces—even the picky eaters at the table!
• Affordable ingredients: Using basic pantry staples means you won’t break the bank. Plus, it’s big enough to feed a crowd or provide yummy leftovers.

Ingredients

Looking to create this magic? You don’t need fancy stuff—just these basics!

• 1 pound ground beef
• 1 onion, diced
• 2 cups pasta (like rotini or penne)
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup corn, frozen or canned
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 packet taco seasoning
• 2 cups beef broth or water
• Salt and pepper to taste

Directions

Ready to transform those ingredients into a warm bowl of comfort? Follow these simple steps:

1. In a skillet, brown the ground beef and onion over medium heat until the beef is cooked through. Don’t forget to drain the excess fat.
2. In a crockpot, combine the cooked beef mixture with the pasta, black beans, diced tomatoes, corn, taco seasoning, and beef broth. Stir well, my friend.
3. Cover and cook on low for 4 hours or until pasta is tender. Patience is key!
4. Stir in the shredded cheese until melted, turning up the comfort level a notch.
5. Season with salt and pepper to taste before serving. Voilà!

How to make Crockpot Taco Pasta (Overview)

Let’s break it down! You’ll brown the beef and onion first, then toss them into the slow cooker with a colorful mix of pasta, beans, tomatoes, and seasonings. As it cooks, the flavors blend into one fabulous dish. Quick pro tip? Don’t skip the cheese! That’s what really takes it to the next level. You’ll be dreaming of this meal!

How to serve Crockpot Taco Pasta

The presentation matters too! Scoop the pasta into bowls and watch as the melted cheese stretches like a cheesy pizza commercial. You can top it with a sprinkle of fresh cilantro, a dollop of sour cream, or sliced jalapeños for a bit of extra zing. The colors will pop invitingly, making it hard to resist. Add a side of crunchy tortilla chips, and you’ll have the ultimate feast!

How to store Crockpot Taco Pasta

Storing leftovers? Go ahead! This dish keeps well in the fridge for about 3-4 days. If you want to extend its life, pop it in the freezer for up to 3 months. When you’re ready to devour it again, just reheat on the stovetop or in the microwave. Easy peasy!

Tips to make Crockpot Taco Pasta

Here are a few insider tips to elevate your dish:

1. Beef swap: You can easily replace ground beef with turkey or even plant-based meat for a healthier, lighter option.
2. Add veggies: Sneak in some chopped bell peppers or zucchini for an extra nutrition boost.
3. Flavor boost: Consider mixing in some fresh lime juice or hot sauce for a zesty kick.
4. Cheese overload: If you’re feeling cheesy (literally), add more cheese just before serving for an extra gooey finish.

Variation

Looking to add a twist? You could go vegan by swapping the beef for lentils or tempeh and using vegan cheese instead. Feeling adventurous? Try adding some diced green chiles or a splash of salsa for an exciting flavor boost!

FAQs

Q: Can I make this in advance?
A: Absolutely! You can prep it a day ahead, just store the completed dish in the fridge and reheat when you’re ready.

Q: Is there a gluten-free option?
A: Yes! Simply substitute regular pasta for gluten-free pasta, and you’re good to go.

Q: How can I make this spicier?
A: Toss in some cayenne pepper or chopped jalapeños! Spice is always nice.

Now go grab those ingredients and let the slow cooking begin! Your taste buds will thank you.

📌 Pin this recipe for your next cozy dinner night!

Crockpot Taco Pasta

This creamy and cheesy Crockpot Taco Pasta combines zesty taco flavors with pasta for an easy, family-friendly meal that's perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground beef Can be substituted with ground turkey or plant-based meat.
• 1 medium onion, diced
• 2 cups pasta (like rotini or penne) Gluten-free pasta can be used for a gluten-free option.
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup corn, frozen or canned
• 2 cups shredded cheese (cheddar or Mexican blend) Add more cheese for a gooier finish.
• 1 packet taco seasoning
• 2 cups beef broth or water
• to taste Salt and pepper

Method

 

Preparation

1. In a skillet, brown the ground beef and onion over medium heat until the beef is cooked through. Don't forget to drain the excess fat.
2. In a crockpot, combine the cooked beef mixture with the pasta, black beans, diced tomatoes, corn, taco seasoning, and beef broth. Stir well.

Cooking

1. Cover and cook on low for 4 hours or until pasta is tender.
2. Stir in the shredded cheese until melted.
3. Season with salt and pepper to taste before serving.

Notes

For extra flavor, consider adding fresh lime juice, hot sauce, or diced jalapeños. This dish keeps well in the fridge for 3-4 days and can be frozen for up to 3 months.