Description
A comforting and flavorful Tex-Mex pasta dish made in a slow cooker, perfect for busy weeknights.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 packet taco seasoning
- 1 cup pasta (such as rotini or elbow)
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- In a skillet, brown the ground beef or turkey with the chopped onion and minced garlic over medium heat. Cook until the meat is no longer pink and the onion is soft. Drain any excess fat and season lightly with salt and pepper.
- Transfer the cooked meat mixture to the crockpot. Add the diced bell pepper, rinsed black beans, drained corn, diced tomatoes, tomato sauce, and the packet of taco seasoning. Stir everything together until well combined.
- Cover the crockpot and cook on low for 4–6 hours. Check once or twice and stir gently to keep ingredients from sticking.
- About 30 minutes before serving, add the dry pasta to the crockpot and stir well so it is submerged in the sauce. Cover and cook until the pasta is tender, about 25–30 minutes. If desired, sprinkle shredded cheese on top and cover until melted. Taste and adjust seasoning with salt and pepper.
Notes
Serve hot with fresh toppings such as chopped cilantro, sliced green onions, diced avocado, a squeeze of lime, or a dollop of sour cream.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 80mg