A hearty, comforting meal that combines the vibrant flavors of Mexican cuisine with pasta, resulting in a creamy, savory blend that the whole family will love. Perfect for busy weeknights, this one-pot wonder is easy to make and delicious.
Ingredients
Scale:
1 pound ground beef (or ground turkey for a leaner option)
1 medium onion, chopped
1 bell pepper, diced (any color)
2 cloves garlic, minced
1 packet taco seasoning (or homemade)
1 teaspoon chili powder
1 teaspoon cumin
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 cup beef broth (or vegetable broth for a vegetarian option)
2 cups uncooked pasta (rotini or penne)
1 cup shredded cheddar cheese
1 cup cream cheese, cubed
Sour cream (optional)
Chopped green onions (optional)
Fresh cilantro, chopped (optional)
Diced avocado (optional)
Extra cheese for serving (optional)
Instructions
In a large skillet over medium heat, brown the ground beef until it's no longer pink, breaking it apart with a spoon. Drain excess fat if necessary.
Add the chopped onion, diced bell pepper, and minced garlic to the skillet. Sauté for 3-4 minutes until the vegetables are softened and the onion is translucent.
Sprinkle the taco seasoning, chili powder, and cumin over the beef mixture. Stir well to coat and cook for an additional 1-2 minutes.
Transfer the beef mixture to the crockpot. Pour in the diced tomatoes, tomato sauce, and beef broth. Stir to combine thoroughly.
Add the uncooked pasta, ensuring it is submerged in the liquid.
Place the cubed cream cheese on top of the pasta mixture without stirring.
Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours, until the pasta is tender.
Once cooked, stir well to incorporate the melted cream cheese. Add the shredded cheddar cheese and stir until melted.
Serve hot, garnished with optional toppings such as sour cream, green onions, cilantro, and avocado.
