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.
Equipment
- Slow Cooker
- spoon,
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
Instructions
- 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.
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.