Slow Cooker Mexican Beef Mince with Macaroni
This Slow Cooker Mexican Beef Mince with Macaroni is a delicious and fuss-free one-pot wonder that brings bold Tex-Mex flavours to your weeknight dinner table. Think hearty beef mince simmered in a rich tomato-based sauce with warming spices, beans, capsicum, and pasta stirred in at the end to soak up all the flavour. It’s topped with gooey cheese and fresh coriander, making every bite satisfying and packed with texture.
This recipe is ideal for busy families or anyone who loves a comforting, filling meal with minimal prep. Everything goes into the slow cooker, and the pasta cooks right in the sauce, no need to boil separately. It’s budget-friendly, freezer-ready, and perfect for batch cooking, so you can enjoy it now and freeze the rest for later.
It’s also highly adaptable. Use whatever beans or pasta you have on hand, add extra veg, or make it vegetarian with plant-based mince. With so many ways to customise, this dish is bound to become a regular in your weekly rotation.
Slow Cooker Mexican Beef Mince with Macaroni
Rate this RecipeIngredients
- 500 g beef mince
- 35 g taco seasoning
- 1 brown onion diced
- 2 garlic cloves finely chopped
- 700 g passata
- 2 tablespoons tomato paste
- ¼ cup coriander fresh, roughly chopped
- 400 g canned corn kernels, drained
- 400 g canned kidney beans rinsed and drained
- 1 red capsicum diced
- 1½ cups macaroni pasta
- 1 cup beef stock
- cheddar cheese Shredded tasty or
- ¼ cup coriander roughly chopped
Instructions
- To the slow cooker, add the beef mince, taco seasoning, onion, garlic, passata, tomato paste, and coriander. Stir well to break up the mince and combine all ingredients.500 g beef mince, 35 g taco seasoning, 1 brown onion, 2 garlic cloves, 700 g passata, 2 tablespoons tomato paste, ¼ cup coriander
- Cover and cook on high for 3 hours, until the beef is cooked through and the mixture is rich and fragrant.
- In the final 30 minutes of cooking, stir in the corn, kidney beans, diced capsicum, beef stock, and macaroni. Mix well to combine and ensure the pasta is mostly submerged. Stir once or twice during this time to prevent sticking.400 g canned corn, 400 g canned kidney beans, 1 red capsicum, 1 cup beef stock, 1½ cups macaroni pasta
- Once the pasta is tender, remove the lid and scatter over grated cheese and extra coriander. Replace the lid for 10–15 minutes until the cheese is melted and gooey.cheddar cheese, ¼ cup coriander
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