Slow Cooker Taco Pasta Stew


– 1 lb lean ground beef
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 can (15 oz) corn, drained
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (28 oz) crushed tomatoes
– 3 cups beef broth
– 2 tablespoons taco seasoning
– 1 teaspoon chili powder (optional for extra heat)
– 1 cup ditalini pasta
– Salt and pepper to taste
– Garnishes: shredded cheddar cheese, sour cream, sliced green onions


1. In a skillet over medium heat, brown the ground beef with the onion and garlic until the beef is cooked through. Drain any excess fat.

2. Transfer the browned beef mixture to your slow cooker.

3. Add the diced bell pepper, corn, black beans, crushed tomatoes, beef broth, taco seasoning, and chili powder to the slow cooker. Stir to combine all the ingredients.

4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.

5. About 30 minutes before serving, stir in the ditalini pasta. Continue cooking until the pasta is tender.

6. Taste and season with salt and pepper as needed.

7. Ladle the stew into bowls and garnish with shredded cheese, a dollop of sour cream, and a sprinkle of green onions.

Variations & Tips:

– For a veggie boost, toss in a handful of spinach or kale during the last 30 minutes of cooking.
– If you have picky eaters, tailor the taco seasoning to their taste, maybe going a little lighter if they’re not fans of the spice.
– Substitute ground turkey or even a meatless crumble for the beef if you’re looking for a leaner or vegetarian option. Just remember to adjust your cooking time accordingly, as different proteins cook at varying rates.
– Leftovers are fabulous for a next-day lunch, and the flavors meld beautifully overnight.
– Always watch the pasta toward the end of cooking; nobody likes mushy noodles!

I hope this Slow Cooker Taco Pasta Stew warms your family’s hearts and bellies as much as it does mine. Enjoy the little moments of connection over a bowl of something made with love.

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