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
Preparation
- 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.
- Transfer the browned beef mixture to your slow cooker.
- 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.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the ditalini pasta. Continue cooking until the pasta is tender.
- Taste and season with salt and pepper as needed.
- 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.