Description
A delicious and easy recipe for Slow Cooker Cheesy Taco Pasta, perfect for a comforting meal.
Ingredients
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (1 ounce)
- 1 can (15 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 8 ounces elbow macaroni
- 4 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- Salt and pepper to taste
- Chopped fresh cilantro (for garnish)
Instructions
- In a skillet over medium heat, brown the ground beef or turkey with the diced onion and minced garlic until fully cooked. Drain excess fat if necessary.
- Transfer the cooked meat mixture to the slow cooker. Add the taco seasoning, diced tomatoes, black beans, corn, elbow macaroni, and chicken broth. Stir to combine.
- Cover and cook on low for 4 hours or on high for 2 hours, until the pasta is tender.
- Once cooked, stir in the shredded cheddar cheese and sour cream until melted and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh cilantro.
Notes
- For a spicier kick, add sliced jalapeños or a dash of hot sauce to the mixture before cooking.
- Substitute the ground meat with cooked lentils or a plant-based meat alternative for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 4 hours on low or 2 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg