1. Introduction
Looking for a hearty and delicious meal that brings together the flavors of tacos and pasta? This Creamy Slow-Cooked Taco Pasta with Beef and Beans is just the perfect dish for you. Imagine tender rotini pasta infused with bold taco spices, perfectly cooked beef, and the richness of melted cheddar and Monterey Jack cheeses, all slow-cooked to perfection. It’s a comforting, crowd-pleasing dish that’s easy to prepare with minimal effort.
The beauty of this recipe lies in its simplicity. Just throw all the ingredients into your slow cooker, and let it work its magic. This meal is ideal for busy weeknights when you need something satisfying yet simple. Whether you’re feeding a hungry family or entertaining guests, this dish delivers with its creamy texture and bold taco flavors. Top it off with fresh cilantro and a dollop of sour cream for that authentic taco experience. Serve it as is, or pair it with a side of tortilla chips for extra crunch. Let’s dive into this one-pot wonder!
2. Ingredients
- 1 pound lean ground beef
- 1 small onion, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups low-sodium chicken broth
- 8 oz (about 3 cups) uncooked rotini pasta
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- Fresh cilantro and sour cream, for garnish
3. Directions
- Heat a large skillet over medium heat and brown the ground beef. Drain any excess fat.
- Transfer the cooked beef to your slow cooker. Add diced onion, chopped bell pepper, minced garlic, taco seasoning, diced tomatoes, and black beans.
- Pour in the chicken broth and stir in the uncooked rotini pasta. Make sure the pasta is mostly submerged in the liquid.
- Cover and cook on low for 3 to 4 hours, or until the pasta is tender.
- During the last 10 minutes of cooking, stir in the shredded cheddar and Monterey Jack cheeses until the mixture becomes creamy.
- Season with salt and pepper to taste.
- Serve hot with a garnish of fresh cilantro and a dollop of sour cream on top.
4. How to Prepare
Preparing this creamy taco pasta is easy and hassle-free. First, start by browning your ground beef in a skillet. Once the beef is cooked and the excess fat is drained, transfer it to the slow cooker. Add diced onion, bell pepper, garlic, taco seasoning, diced tomatoes, and black beans to the pot. Stir in the chicken broth, followed by the uncooked pasta. The slow cooker takes care of the rest! Cook on low for 3 to 4 hours, and in the last 10 minutes, add the cheeses, stirring until melted and creamy. Adjust the seasoning with salt and pepper, then top with cilantro and sour cream for the final touch.
5. Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 3 to 4 hours
- Total Time: 4 hours 15 minutes
6. Servings
This recipe serves 6 hearty portions, making it perfect for family dinners or meal prep.
7. FAQs
1. Can I use another type of pasta?
Yes, you can use other short pasta shapes like penne or farfalle. Adjust the cooking time accordingly to ensure the pasta becomes tender without overcooking.
2. Can I make this recipe vegetarian?
Absolutely! To make it vegetarian, simply replace the ground beef with a plant-based meat alternative or extra beans for added protein.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth if needed.
4. Can I add more vegetables?
Feel free to add other vegetables like corn, zucchini, or spinach. Just toss them into the slow cooker with the other ingredients, and they’ll cook down perfectly.
5. What can I serve with this dish?
This taco pasta pairs well with a fresh salad, tortilla chips, or a side of Mexican rice for a complete meal.
8. Conclusion
Creamy Slow-Cooked Taco Pasta with Beef and Beans is a wonderful fusion of Mexican and pasta flavors, providing comfort and warmth in every bite. The taco seasoning blends beautifully with the diced tomatoes and black beans, while the creamy melted cheese brings everything together in a delightful harmony. Best of all, this is a set-it-and-forget-it dish, making your evenings stress-free and flavorful.
For families or busy individuals, this recipe is a go-to for weeknight dinners. It’s easy to customize—add more veggies, swap the beef for a different protein, or make it vegetarian—and it’s always a hit with adults and kids alike. With simple ingredients and a few hours in the slow cooker, you’ll have a delicious, hearty meal that’s perfect for any occasion. Be sure to make extra because the leftovers are just as tasty the next day! Enjoy!
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Creamy Slow-Cooked Taco Pasta with Beef and Beans A Flavorful One-Pot Delight!
- Total Time: 4 hours 15 minutes
Description
Indulge in this creamy slow-cooked taco pasta with beef, beans, and melted cheese. Easy to prepare, perfect for busy weeknights. Ready in just 4 hours!
Ingredients
Ingredients
- 1 pound lean ground beef
- 1 small onion, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups low-sodium chicken broth
- 8 oz (about 3 cups) uncooked rotini pasta
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- Fresh cilantro and sour cream, for garnish
Instructions
Directions
- Heat a large skillet over medium heat and brown the ground beef. Drain any excess fat.
- Transfer the cooked beef to your slow cooker. Add diced onion, chopped bell pepper, minced garlic, taco seasoning, diced tomatoes, and black beans.
- Pour in the chicken broth and stir in the uncooked rotini pasta. Make sure the pasta is mostly submerged in the liquid.
- Cover and cook on low for 3 to 4 hours, or until the pasta is tender.
- During the last 10 minutes of cooking, stir in the shredded cheddar and Monterey Jack cheeses until the mixture becomes creamy.
- Season with salt and pepper to taste.
- Serve hot with a garnish of fresh cilantro and a dollop of sour cream on top.
Notes
Preparing this creamy taco pasta is easy and hassle-free. First, start by browning your ground beef in a skillet. Once the beef is cooked and the excess fat is drained, transfer it to the slow cooker. Add diced onion, bell pepper, garlic, taco seasoning, diced tomatoes, and black beans to the pot. Stir in the chicken broth, followed by the uncooked pasta. The slow cooker takes care of the rest! Cook on low for 3 to 4 hours, and in the last 10 minutes, add the cheeses, stirring until melted and creamy. Adjust the seasoning with salt and pepper, then top with cilantro and sour cream for the final touch.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours