Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning
- 3 cups uncooked pasta (penne or rotini)
- 1 can diced tomatoes (14 oz)
- 1 cup enchilada sauce or tomato sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Mexican cheese blend
- 1/2 cup chopped green onions
- Fresh cilantro for garnish
Instructions
- In a skillet, cook ground beef until browned. Drain excess fat.
- Add taco seasoning to the beef along with a little water; simmer for 5 minutes.
- Transfer beef mixture into the Crockpot. Add diced tomatoes, sauce, and uncooked pasta.
- Cover and cook on low for 4-6 hours, until pasta is tender.
- Stir in shredded cheeses until melted and creamy.
- Garnish with chopped green onions and cilantro before serving.
Notes
- Use gluten-free pasta for gluten-free version.
- Adjust spice levels by adding diced jalapenos or hot sauce.
- Best served with tortilla chips or a side salad.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Contains Meat
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg