Ingredients
Scale
- 2 lbs Lean Ground Beef (93/7 or 96/4) or Ground Turkey
- 16 oz Box Protein Pasta (Rotini or Penne)
- 2 packets Low-Sodium Taco Seasoning
- 1 jar (24 oz) Chunky Salsa (Mild or Medium)
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Sweet Corn, drained
- 4 cups Beef Broth (Low Sodium)
- 2 cups Shredded Mexican Blend Cheese
- 1/2 cup Plain Non-Fat Greek Yogurt (optional for creaminess)
- Fresh cilantro or green onions for garnish
Instructions
- Start by placing your raw lean ground beef at the bottom of the crockpot. Break it up slightly with a wooden spoon so it cooks evenly. Pour the taco seasoning directly over the meat. Add the drained black beans, corn, and the entire jar of salsa. Pour in the beef broth until the ingredients are mostly submerged. Do not add the pasta yet; we want the flavors to develop and the meat to cook through first.
- Cover the crockpot with the lid and set it to “High” for 3 to 4 hours or “Low” for 6 to 7 hours. The beef will cook perfectly in the broth and salsa, absorbing all the taco spices. About 30 minutes before you are ready to eat, open the lid and stir the mixture, breaking up any remaining clumps of beef. Add the dry protein pasta into the liquid. Ensure the pasta is submerged. Replace the lid and cook on high for another 20 to 30 minutes until the pasta is al dente.
- Once the pasta is tender, turn off the heat. Stir in the shredded Mexican cheese and the Greek yogurt if you want a creamy “queso” style texture. The residual heat will melt the cheese into a glorious sauce. Serve the pasta in large bowls and top with fresh cilantro or chopped green onions. This dish tastes even better the next day as the pasta continues to soak up the savory taco juices.
- Cook Time: 4 hours 5 minutes