Ingredients
Scale
- 1 pound (450g) of cooked pasta (penne, rotini, or shells work beautifully)
- 1 pound (450g) ground beef or turkey
- 1 packet taco seasoning (or homemade seasoning blend)
- 1 can (14 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped onions
- 1/2 cup sliced black olives (optional)
- 1/4 cup chopped fresh cilantro (for garnish)
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat and season with taco spices or a pre-made taco seasoning packet. Set aside.
- Transfer the cooked meat into your Crock-Pot Family-Size Slow Cooker. Add the diced tomatoes, chopped onions, black olives (if using), and a pinch of salt and pepper. Stir well.
- Add the cooked pasta to the slow cooker mixture. Pour in a little water or broth if needed to keep everything moist. Cover and cook on low for 2-3 hours, stirring occasionally to ensure even cooking.
- Once the pasta is heated through and flavors melded, stir in the shredded cheese and sour cream. Cover and let sit for 10 minutes until the cheese melts. Garnish with fresh cilantro before serving.
Notes
- Use cooked pasta that holds sauce well, like penne or rotini, for optimal texture.
- You can customize spice levels by adjusting the amount of taco seasoning or diced tomatoes.
- For a vegetarian version, replace ground meat with seasoned black beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Dairy, Ground Meat (can be vegetarian)
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg