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Slow Cooker Taco Pasta

A hearty dish of pasta and beef enveloped in a cheesy taco-flavored sauce, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (Halal)
  • 1 packet taco seasoning (ensure it’s Halal)
  • 2 cups pasta (like rotini or penne)
  • 1 can diced tomatoes (14.5 oz)
  • 1 can kidney beans (15 oz), drained and rinsed
  • 1 cup corn (frozen or canned)
  • 2 cups beef broth (Halal)
  • 1 cup shredded cheese (cheddar or Mexican blend)
For Serving
  • Sour cream
  • Green onions Chopped

Method
 

Preparation
  1. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
  2. Stir in the taco seasoning until the beef is fully coated.
  3. In your slow cooker, combine the seasoned beef, pasta, diced tomatoes, kidney beans, corn, and beef broth. Give it a good stir to mix the ingredients evenly.
Cooking
  1. Cover the slow cooker and set it on low for 4-6 hours or high for 2-3 hours.
  2. Shortly before serving, stir in the shredded cheese until it melts and becomes creamy.
  3. Scoop the pasta into bowls and top with sour cream and chopped green onions. Enjoy your delicious meal!

Notes

If substituting beef, use Halal ground chicken or turkey. For al dente pasta, add it halfway through cooking. Monitor liquid levels; add more broth or tomatoes if it looks dry. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the microwave or stovetop with beef broth.