Crockpot Taco Pasta: Weeknight Family Favorite (Print Version)
Hearty Crockpot Taco Pasta is a family favorite! Simple prep, rich flavors, and minimal cleanup for a delicious, stress-free dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 210 Minutes minutes
Total Time: 230 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Base Ingredients
01 -
1 1/2 pounds lean ground beef
02 -
1 medium yellow onion, chopped
03 -
2 cloves garlic, minced
04 -
1 (14.5 ounce) can diced tomatoes, undrained
05 -
1 (15 ounce) can black beans, rinsed and drained
→ Flavor Builders
06 -
1 (1.25 ounce) packet taco seasoning
07 -
1 cup beef broth
08 -
1/2 cup water
→ Pasta & Dairy
09 -
8 ounces elbow macaroni, uncooked
10 -
1 cup shredded cheddar cheese
→ Finishing Touches
11 -
1/4 cup fresh cilantro, chopped, for garnish (optional)
12 -
Sour cream, for serving (optional)
# Instructions:
01 -
First things first, grab your trusty skillet and brown that ground beef over medium-high heat. Break it up with a spoon as it cooks. Once it’s nicely browned, drain off any excess fat – nobody wants a greasy <code>Crockpot Taco Pasta</code>! Then, toss in your chopped onion and minced garlic. Sauté them for about 3-5 minutes until the onion softens and the garlic smells absolutely divine. Oh, the aroma! This step really builds the flavor base, so don’t rush it.
02 -
Now for the easy part! Transfer the browned beef, onion, and garlic mixture into your slow cooker. Add the undrained diced tomatoes, rinsed black beans, taco seasoning, beef broth, and water. Give everything a good stir to combine it all. Make sure those spices are really mixed in well so every bite of your <code>Crockpot Taco Pasta</code> is bursting with flavor. I always take a moment to admire all those vibrant colors before putting the lid on.
03 -
Pop the lid on your slow cooker and set it to low for 3-4 hours or high for 2-3 hours. You’re looking for that moment when the flavors have really melded together, and the sauce is simmering happily. This is where the magic happens, allowing all those taco spices to really infuse into the beef mixture, creating a rich base for our <code>Crockpot Taco Pasta</code>. Go ahead, take a peek and sniff the deliciousness!
04 -
With about 20-30 minutes left on your cooking time (or when the sauce is hot and bubbly), stir in the uncooked elbow macaroni. Give it a really good stir to ensure the pasta is fully submerged in the sauce. This is the crucial step I messed up the first time! If it looks a little dry, you can add another splash of water or broth. The pasta will soak up all that amazing liquid and flavor, becoming tender and delicious.
05 -
Once the pasta is tender (give it a taste test to be sure!), turn off the slow cooker. Now, sprinkle that glorious shredded cheddar cheese over the top of the <code>Crockpot Taco Pasta</code>. Put the lid back on for about 5-10 minutes, or until the cheese is beautifully melted and gooey. Honestly, this is my favorite part – watching that cheese transform into a blanket of cheesy goodness. Sometimes I even give it a little stir to make it extra cheesy throughout!
06 -
Finally, give your cheesy <code>Crockpot Taco Pasta</code> a final stir. Ladle generous portions into bowls. If you’re feeling fancy (or just want that extra pop of flavor), garnish with fresh chopped cilantro and a dollop of sour cream. It looks so inviting and smells absolutely incredible. Serve it up hot and watch those happy faces around the table. This dish always feels like a victory!
# Notes:
01 -
Don't overcook the pasta in the crockpot; add it later for best texture.
02 -
Leftovers are amazing, store in an airtight container for up to 3 days.
03 -
Swap ground beef for ground turkey or black beans for a lighter version.
04 -
Serve with a side of crunchy tortilla chips for extra fun!
# Tools You'll Need:
01 -
Large skillet
02 -
slow cooker (crockpot)
03 -
stirring spoon
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 28 g
Total Carbohydrate: 38 g
Protein: 32 g