Ingredients
Equipment
Method
- In a large skillet over medium-high heat, brown the ground beef or turkey with the chopped onion until no pink remains. Drain off any excess grease.1 pound ground beef or turkey, 1 medium onion
- Transfer the browned meat and onion mixture to your slow cooker. Sprinkle the taco seasoning over the meat and stir to combine.1 packet taco seasoning
- Add the undrained diced tomatoes with green chilies, the rinsed and drained black beans, and the undrained Rotel diced tomatoes and green chilies to the slow cooker. Stir everything together.1 can diced tomatoes with green chilies, 1 can black beans, 1 can Rotel diced tomatoes and green chilies
- Pour in the chicken or beef broth and the heavy cream. Stir again to ensure all ingredients are well distributed.1 cup chicken broth or beef broth, 1 cup heavy cream
- Add the uncooked elbow macaroni directly into the slow cooker. Give it a good stir to ensure the pasta is mostly submerged in the liquid.8 ounces uncooked elbow macaroni
- Cover the slow cooker and cook on HIGH for 1.5 to 2 hours, or on LOW for 3 to 4 hours, or until the pasta is tender and the sauce has thickened. Stir occasionally to prevent sticking, especially in the last hour of cooking.
- Once the pasta is cooked and the sauce is creamy, stir in the shredded cheddar cheese until it's melted and fully incorporated.1 cup shredded cheddar cheese
- Serve hot, garnished with your favorite taco toppings!shredded lettuce, diced tomatoes, sour cream, salsa, jalapeños, cilantro
Notes
Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat gently on the stovetop or in the microwave.
