Imagine the comfort of a hearty stew and the zesty flair of a taco night mingled together into one delectable pot of yum. That’s what you get with this Slow Cooker Taco Pasta Stew, using those cute little ditalini pastas that the kids just adore. This dish is a go-to in my household for those busy weeks when you want something both soul-warming and exciting on the dinner table without fuss. It’s a fusion between traditional Mexican flavors and the convenience of a pasta stew, all made simple with the magic of a slow cooker. Ideal for any night of the week, it’s also a perfect choice to impress your friends at a potluck!
This stew is already a full meal on its own, but I love to serve it with a side of warm, crusty bread for dipping into that rich, flavor-packed broth. If you feel like going all out, a crisp green salad with a zingy lime vinaigrette complements the hearty flavors beautifully. And don’t forget some shredded cheese and sour cream for topping!
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Slow Cooker Taco Pasta Stew
Servings: 6-8
Ingredients:
– 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
Directions:
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