Crockpot Taco Pasta Fiesta
This Crockpot Taco Pasta Fiesta combines the comforting flavors of pasta with the zesty taste of tacos, all cooked in a slow cooker for an easy and delicious meal. It's a perfect family-friendly dish that's customizable with your favorite taco toppings.
Equipment
- Large skillet
- Spoon
- Colander
- Crockpot (slow cooker)
- Measuring cups and spoons
- Mixing spoon
- Knife
- Cutting board
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 pound pasta rotini, penne, or shells
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream
- Optional toppings: guacamole
- Optional toppings: chopped cilantro
- Optional toppings: diced onions
- Optional toppings: sliced jalapenos
Instructions
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon as it cooks.
- Drain off any excess grease from the skillet.
- Stir in the taco seasoning and cook for another minute until fragrant.
- Pour the tomato sauce, diced tomatoes and green chilies, black beans, corn, and chicken broth into the crockpot.
- Add the browned and seasoned ground beef to the crockpot. Stir to combine.
- Gently stir in the uncooked pasta, ensuring it is mostly submerged in the liquid. Add a little more chicken broth if needed.
- Cover the crockpot and cook on low for 3-4 hours, or on high for 2-3 hours, until the pasta is cooked through and the sauce has thickened.
- Once the pasta is cooked, stir in the softened cream cheese until completely melted and the sauce is smooth and creamy.
- Stir in the shredded cheddar cheese until melted and gooey. Reserve some for topping, if desired.
- Serve hot and top with your favorite taco toppings such as sour cream, guacamole, chopped cilantro, diced onions, and sliced jalapenos.
Notes
For spicier taco pasta, add a pinch of cayenne pepper or diced jalapenos. To prevent the pasta from becoming mushy, check it periodically during the last hour of cooking. If the sauce is too thick, add more chicken broth. If it's too thin, cook with the lid slightly ajar for 30 minutes to allow some liquid to evaporate. Store leftovers in an airtight container in the refrigerator for up to 3 days.