Crockpot Taco Pasta

A fusion dish that blends zesty taco spices with comforting pasta, simmered effortlessly in a slow cooker resulting in tender ground beef and cheesy macaroni infused with cumin, chili powder, and garlic.

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Prep Time 15

Cook Time 4

Low Slow Cook Time (minutes) 5

Total Time 4 15

Servings: 6 servings

Course: dinner, Main Course

Cuisine: American, Fusion, Mexican

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

Crockpot Taco Pasta Ingredients

1 pound ground beef or ground turkey for a leaner option
1 small onion diced
2 cloves garlic minced
2 cups uncooked elbow macaroni or any short pasta like rotini
1 packet taco seasoning mix about 1 ounce (check for gluten-free versions if needed)
1 can diced tomatoes 15 ounces, undrained
1 can tomato sauce 8 ounces
2 cups beef or chicken broth
1 cup shredded cheddar cheese plus extra for topping
1/2 cup sour cream optional for creaminess
to taste salt and pepper
fresh toppings chopped cilantro, avocado, diced tomatoes, or jalapeños

Equipment

Slow Cooker
spoon,

Method

In your crockpot, add the uncooked elbow macaroni, diced tomatoes (with juice), tomato sauce, taco seasoning, minced garlic, diced onion, and broth. Stir well to combine.
Layer the uncooked ground beef on top of the mixture, breaking it up slightly with a spoon.
Cover the crockpot and cook on HIGH for 4 hours or LOW for 8. Halfway through cooking, give it a gentle stir to distribute flavors evenly, avoiding frequent lid lifting.
Once cooked, stir in the shredded cheddar cheese and sour cream (if using) until melted and creamy. Taste and adjust salt or pepper as needed.
Ladle into bowls and garnish with fresh toppings such as cilantro or avocado. Let rest for 5 minutes to thicken if desired before serving.

Nutrition

Calories: 480kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 600IUVitamin C: 15mgCalcium: 300mgIron: 4mg

Notes

Use a 4-6 quart slow cooker for best results. You can substitute ground beef with ground chicken or lentils for vegetarian variations. For dairy-free, try almond cheese and skip sour cream. Adjust taco seasoning for desired spice. Leftovers reheat well with a splash of milk.

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