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Crockpot Taco Pasta

Crockpot Taco Pasta is an easy, hands-off weeknight meal combining Mexican-seasoned beef with pasta and melty cheese, making it perfect for family dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use lean ground beef for a lower-fat option.
  • 1 packet taco seasoning
  • 2 cups pasta (like rotini or penne) Choose pasta shapes that hold sauce well.
  • 1 can diced tomatoes (14.5 oz)
  • 1 can black beans (15 oz), drained and rinsed Canned beans are quick and convenient.
  • 1 cup corn (frozen or canned)
  • 1 cup shredded cheese (cheddar or Mexican blend) Stir in cheese off-heat to prevent graininess.
  • 2 cups chicken or beef broth
  • to taste Salt and pepper Adjust seasoning according to preference.
  • for garnish Chopped cilantro Optional garnish for serving.

Method
 

Preparation
  1. In a skillet, brown the ground beef over medium heat and drain excess fat.
  2. In the crockpot, combine the browned beef, taco seasoning, diced tomatoes, black beans, corn, and broth. Stir well.
  3. Add the pasta to the crockpot and mix.
Cooking
  1. Cover and cook on low for 4-6 hours or until the pasta is tender.
  2. Stir in the shredded cheese until melted. Season with salt and pepper to taste.
Serving
  1. Serve warm, garnished with chopped cilantro if desired.

Notes

Cool to room temperature then transfer to airtight containers. Refrigerate for up to 3–4 days. For longer storage, freeze portions for up to 2 months; thaw overnight in the fridge before reheating. To avoid mushy pasta, consider adding it later in the cooking time.