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 added heat)
1 cup ditalini pasta
Salt and pepper to taste
Garnishes: shredded cheddar cheese, sour cream, sliced green onions
Directions:
Brown the ground beef with the onion and garlic in a skillet over medium heat until fully cooked. Drain off any excess fat.
Move the beef mixture to a slow cooker.
Add the bell pepper, corn, black beans, crushed tomatoes, beef broth, taco seasoning, and chili powder. Mix well.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Stir in the ditalini pasta about 30 minutes before the end of cooking, continuing until the pasta is tender.
Season with salt and pepper to taste.
Serve the stew garnished with shredded cheese, sour cream, and green onions.
Variations & Tips:
Incorporate spinach or kale in the last half hour for a nutritional boost.
Adjust the taco seasoning according to your family’s preference for spice.
Substitute ground beef with ground turkey or a vegetarian alternative to suit dietary needs, adjusting cook times as necessary.
Enjoy even more flavorful leftovers the next day as the ingredients meld together overnight.
Keep a close eye on the pasta toward the end of cooking time to prevent over-softening.
This Slow Cooker Taco Pasta Stew is more than a meal; it’s a heartwarming experience designed to bring families together over a bowl of something special. Here’s to creating memorable moments and satisfying hunger with a dish made from the heart.