Description

A creamy, cheesy, and zesty one-pot slow cooker meal that combines ground beef, pasta shells, and taco flavors with a bright lime finish. Perfect for busy weeknights and meal prep.

Ingredients

Scale

1 lb ground beef (80/20 lean-to-fat ratio)
12 oz pasta shells (medium or jumbo)
1 packet taco seasoning (or homemade blend)
1.5 cups chicken broth (low-sodium)
1 can (14.5 oz) tomato sauce or crushed tomatoes
1 can black beans, drained and rinsed
1 cup corn (frozen or canned)
2 cups cheddar cheese, shredded
1/2 cup sour cream
Green onions, chopped (for garnish)
Fresh cilantro, chopped (for garnish)
1 lime, juiced

Instructions

Brown the ground beef in a large skillet over medium-high heat until cooked through, breaking into crumbles. Drain excess fat if desired.
Pour chicken broth, tomato sauce, and drained black beans into the slow cooker. Stir in the taco seasoning.
Add uncooked pasta shells and corn to the slow cooker. Stir gently to ensure pasta is submerged in liquid.
Cover and cook on Low for 2 to 2.5 hours, or on High for 1.5 to 2 hours, until pasta is tender but not mushy.
Stir in shredded cheddar cheese and sour cream. Cover and let sit for 5 minutes to allow cheese to melt.
Stir in fresh cilantro and green onions. Squeeze fresh lime juice over the top. Taste and adjust seasoning with salt or pepper if needed. Serve immediately.

Notes

If the mixture looks too thick after cooking, add a splash of broth or milk. Pasta absorbs liquid as it sits. Always use freshly shredded cheese to prevent clumping. For a vegetarian version, swap beef for lentils or extra beans. For a dairy-free version, use vegan cheese and coconut yogurt.

Prep Time: 5 minutes
Cook Time: 1.5 to 2.5 hours
Category: Main Course
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl per serving
Calories: 550
Sugar: 6
Sodium: 800
Fat: 28
Saturated Fat: 12
Carbohydrates: 45
Fiber: 6
Protein: 30

Keywords: crockpot pasta, taco pasta, slow cooker dinner, easy weeknight meals, one pot meal, cheesy pasta, family friendly dinner