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To make delicious Crockpot Taco Pasta, you need a few key ingredients. Here’s what you will need: - 1 lb ground beef or turkey - 1 medium onion, chopped - 1 bell pepper, diced (any color) - 3 cloves garlic, minced - 1 packet taco seasoning - 1 can (15 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (frozen or canned) - 2 cups chicken or vegetable broth - 8 oz uncooked pasta (penne or rotini) - 1 cup shredded cheddar cheese These ingredients combine to create a hearty and tasty meal. You can make your Crockpot Taco Pasta even better with some toppings. Here are a few options: - ½ cup sour cream (for serving) - Fresh cilantro, chopped (for garnish) These toppings add flavor and a fresh touch to your dish. Feel free to swap ingredients to fit your taste. Here are some ideas: - Use ground chicken or plant-based meat instead of beef or turkey. - Swap bell peppers for zucchini or spinach for a veggie boost. - Try different pasta types like shells or fusilli. These changes keep the dish fresh and exciting every time you make it! Start by heating a skillet over medium heat. Add 1 lb of ground beef or turkey. Then, add 1 medium chopped onion and 1 diced bell pepper. Cook these for about 5-7 minutes. You want the meat browned and the veggies soft. After that, drain any extra fat. Next, stir in 3 cloves of minced garlic and 1 packet of taco seasoning. Cook for 1-2 more minutes until it smells great. Now, transfer the meat and veggie mix into the crockpot. Add 1 can of diced tomatoes with green chilies, 1 can of black beans (rinsed and drained), and 1 cup of corn. Pour in 2 cups of chicken or vegetable broth. Stir everything together well. Then, add 8 oz of uncooked pasta, like penne or rotini. Make sure the pasta is fully covered by the broth. Cover the crockpot. If you set it to low, cook for 4-5 hours. If you choose high, cook for 2-3 hours. Check on it now and then. Stir if you can. Once the pasta is tender, it’s ready. Lastly, stir in 1 cup of shredded cheddar cheese until it melts. Serve hot and enjoy! To keep pasta firm, add it later in cooking. I like to add it halfway through. This way, it cooks well but doesn’t turn mushy. If you want to add it at the start, reduce the liquid a bit. Taco seasoning is key to this dish. I use one packet, but feel free to add more. Fresh garlic and onion boost flavor too. For extra zest, try a squeeze of lime juice before serving. Chopped cilantro adds freshness and color. Cooking time matters a lot with a crockpot. If you use low heat, aim for 4-5 hours. On high heat, check at 2-3 hours. Stir the pasta gently if you can. This helps it cook evenly and soak up flavors. {{image_2}} You can easily make this dish vegetarian or vegan. Use plant-based ground meat instead of beef or turkey. You can also skip the cheese or use a vegan cheese option. For creaminess, consider using cashew cream or vegan sour cream. This way, everyone can enjoy the flavors of taco pasta. While the recipe calls for penne or rotini, feel free to try other pasta types. You can use shells, farfalle, or even gluten-free pasta. Just make sure to adjust the cooking time based on the pasta's shape and size. Keep an eye on the pasta so it cooks just right in your crockpot. Boost the nutrition of your taco pasta by adding more veggies. Chopped zucchini, corn, or spinach work great. You can also add proteins like cooked chicken, turkey, or black beans for a heartier meal. Mix and match to create your own unique version of this tasty dish. After enjoying your Crockpot Taco Pasta, let it cool down. Place leftovers in an airtight container. This keeps your pasta fresh for up to three days in the fridge. If you want to save it longer, freezing is a great option. When you are ready to eat your leftovers, heat them on the stove or in the microwave. If using the stove, add a splash of broth or water. This helps bring back moisture. Stir occasionally to heat evenly. If using the microwave, cover the dish to keep it from drying out. Heat in short bursts, stirring in between. To freeze Crockpot Taco Pasta, follow these steps. First, let it cool completely. Then, portion it into freezer-safe bags or containers. Make sure to remove as much air as possible. Label with the date. It can stay good in the freezer for up to three months. When you are ready to eat, thaw in the fridge overnight before reheating. Yes, you can use different meats in this recipe. Ground turkey is a great choice. It is leaner but still tasty. You can also use chicken or even shredded beef. Each meat adds a unique flavor. Just ensure it is cooked before adding it to the crockpot. To make Crockpot Taco Pasta gluten-free, you need to change a few things. First, use gluten-free pasta instead of regular pasta. Also, check the taco seasoning. Some brands have gluten. Look for gluten-free labels. Finally, make sure the broth you use is gluten-free too. Crockpot Taco Pasta goes well with many sides. A simple green salad is fresh and light. You could serve tortilla chips with salsa for a crunchy treat. Cornbread is another great option and adds a nice sweetness. If you want more veggies, try steamed broccoli or a corn salad. Crockpot Taco Pasta is simple and fun to make. It offers tasty options for everyone. You can swap ingredients, add toppings, or change the pasta type. Remember to watch the cooking time to prevent mushiness. Store leftovers properly and enjoy them later. With all these tips, your dish will impress your friends and family. Experiment and make it your own! Enjoy every bite you create!

Crockpot Taco Pasta

Discover the ultimate comfort food with this easy Crockpot Taco Pasta recipe! Made with ground beef or turkey, colorful veggies, rich spices, and cheesy goodness, this dish is perfect for busy weeknights. Just toss everything in the slow cooker and let it transform into a flavorful meal. Click to explore how to create this delicious, hearty dinner that your family will love. Get ready to savor every bite!
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Ingredients
  

1 lb ground beef or turkey

1 medium onion, chopped

1 bell pepper, diced (any color)

3 cloves garlic, minced

1 packet taco seasoning

1 can (15 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or canned)

2 cups chicken or vegetable broth

8 oz uncooked pasta (penne or rotini)

1 cup shredded cheddar cheese

½ cup sour cream (optional for serving)

Fresh cilantro, chopped (for garnish)

Instructions
 

In a skillet over medium heat, cook the ground beef (or turkey), chopped onion, and diced bell pepper until the meat is browned and the vegetables are softened, about 5-7 minutes. Drain any excess fat.

    Stir in minced garlic and taco seasoning, cooking for an additional 1-2 minutes until fragrant.

      Transfer the cooked meat mixture into the crockpot, then add the diced tomatoes (with juices), black beans, corn, and chicken broth. Stir well to combine.

        Add the uncooked pasta to the crockpot and gently stir it into the mixture, ensuring it is fully submerged in the broth.

          Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours, until the pasta is tender. Check occasionally and stir if possible.

            Once the pasta is cooked, stir in the shredded cheddar cheese until melted and well incorporated.

              Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh cilantro.

                Prep Time: 15 minutes | Total Time: 4-5 hours | Servings: 6-8