Crockpot Taco Pasta Casserole

Ingredients

• 1 pound Ground beef
• 1 packet (1 ounce) Taco seasoning
• 8 ounces Pasta (elbow or rotini)
• 1 can (14.5 ounces) Diced tomatoes (canned, with juice)
• 1 can (15 ounces) Black beans (canned, rinsed and drained)
• 2 cups Chicken broth
• 2 cups Cheddar cheese (shredded)
• 1 cup Sour cream
• Optional: Green onions (sliced, for garnish)

Instructions

1. In a skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a spoon. Drain any excess fat.
2. Add the taco seasoning to the beef and mix well, cooking for an additional 2 minutes until fragrant.
3. In your slow cooker, combine the cooked beef, uncooked pasta, diced tomatoes, black beans, and chicken broth. Stir until everything is well combined.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours. The pasta should be tender and most of the liquid absorbed.
5. Once cooked, stir in the cheddar cheese and sour cream until fully incorporated. Allow it to sit for 10 minutes to thicken slightly.
6. Top with sliced green onions before serving for a fresh touch.

Nutrition