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