Clean Crockpot Beef & Bean Taco Pasta

This clean crockpot beef and bean taco pasta is made with whole ingredients, no seed oils, and simple pantry staples. It’s a high-protein, hearty slow cooker dinner that’s perfect for busy nights.

Servings: 5–6 | Calories: ~520 per serving | Estimated Cost: ~$11–$13 total

Why You’ll Love This Recipe

• One-pot slow cooker meal
• Clean, whole ingredients
• High-protein and very filling
• Budget-friendly
• Great for leftovers and meal prep

Ingredients

• 1 lb 80/20 ground beef
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 1 can black beans, drained
• 1 can kidney beans, drained
• 1 cup canned corn, drained
• 2½ cups water or beef broth
• 1 tsp salt
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp black pepper
• 2 Tbsp butter
• 3 cups mezzi rigatoni (dry)
• 1 cup whole milk
• 1½ cups shredded white cheddar
• Hot sauce, to taste (optional)

Instructions

• Brown the ground beef in a skillet and drain excess grease.
• Add beef, garlic, tomato paste, beans, corn, broth, salt, chili powder, cumin, paprika, pepper, and butter to the crockpot.
• Cook on LOW 5–6 hours or HIGH 3 hours.
• Stir in the dry pasta until fully submerged.
• Cook on HIGH 25–30 minutes, stirring once halfway.
• Pour in the whole milk, then stir in the white cheddar until melted.
• Let rest 5 minutes before serving so the sauce thickens.

Clean Ingredient Notes

• Use beans with only beans, water, and salt listed.
• Avoid seasoning packets to keep it seed-oil free.
• Shred your own cheese for the cleanest melt.

Substitutions & Variations

• Swap beef for ground turkey or chicken.
• Add diced onions or bell peppers.
• Make it spicier with cayenne or extra hot sauce.

Storage Instructions

• Refrigerate 3–4 days in an airtight container.
• Reheat with a splash of milk.
• Freezing not recommended.