Ingredients
Method
Preparation
- Place the ground beef and diced onion into the crockpot. Break the meat into chunks so it cooks evenly.
- Stir occasionally as it browns and the onion softens.
- Add the diced tomatoes, drained black beans, corn, and taco seasoning.
- Pour in the beef broth and stir until combined, scraping any browned bits from the pot.
- Add the dry pasta and push the pieces down so they are submerged in the liquid.
Cooking
- Cover and cook on low for 4 to 6 hours. Begin checking the pasta at the 4-hour mark.
- When the pasta is tender, turn off the crockpot.
- Stir in the shredded cheese until it melts into a creamy sauce.
- Taste and add salt and pepper as needed.
Nutrition
Notes
Spoon into bowls topped with diced avocado, chopped cilantro, and a squeeze of lime. For crunch, add crushed tortilla chips or serve with a side salad. Store leftovers in airtight container and consume within 3-4 days.