This easy slow cooker taco pasta is a hearty and flavorful dish that combines the essence of tacos with comforting pasta. Its perfect for busy days when you want a satisfying meal with minimal effort.
Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1 can 14
- 5 oz diced tomatoes
- 1 can 4 oz diced green chilies
- 1 can 15 oz black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups beef broth
- 1 cup uncooked elbow macaroni
- 1 cup shredded cheddar cheese
- Optional toppings: diced avocado, sour cream, chopped cilantro
Instructions:
Cook the ground beef in a skillet over medium-low heat until it turns brown and breaks up
Get rid of extra fat
Put the beef that has been cooked in a slow cooker
Diced tomatoes, green chilies, black beans, corn, and beef broth should all be added
Use a stir to mix
Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours
Add the elbow macaroni that hasnt been cooked during the last 30 minutes of cooking
Keep cooking with the lid on until the pasta is soft
Diced cheddar cheese and sprinkle it on top of the cooked pasta
Leave the lid on for a while to let the cheese melt
If you want, you can serve it hot with diced avocado, sour cream, and chopped cilantro on top
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