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Crockpot Taco Pasta served in a bowl with cheese and toppings

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.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
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.