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 RecipeEquipment
- Large slow cooker (4.5L or larger)
- Chopping board & knife
- Measuring Cups & Spoons
- Wooden spoon or spatula
Ingredients
- 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
To add later:
- 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
To serve:
- 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.
- 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.
- 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.
Video
Notes
Cooking Tips for Beginners
- Break up the mince thoroughly before cooking for even texture.
- If the pasta absorbs too much liquid, add an extra splash of stock.
- Stirring the pasta partway helps prevent clumping.
- Use pre-chopped frozen onion or capsicum to save time.
Serving Suggestions
- Serve with a simple green salad or steamed broccoli.
- Add sour cream, avocado, or a squeeze of lime on top.
- Use as a taco or burrito filling for a second meal.
Freezer-Friendly
This recipe is freezer-friendly! Cool completely, then portion into airtight containers and freeze for up to 2 months. Reheat with a splash of stock or water.Storage Advice
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months.
- Reheat: Microwave or reheat gently on the stovetop, adding liquid as needed.
Meal Prep Instructions
- Chop onion, capsicum, and coriander ahead of time.
- Add all base ingredients to slow cooker insert and refrigerate overnight.
- Cook next day and stir in pasta 30 mins before serving.
Substitutions
- Beef mince: Use chicken mince or plant-based mince.
- Kidney beans: Substitute with black beans or chickpeas.
- Capsicum: Swap with zucchini or carrots.
- Passata: Use canned crushed tomatoes.
- Macaroni: Any small pasta shape works (e.g. shells, penne).
- Chicken thigh (diced)
- Turkey mince
- Plant-based meat mince
Helpful Hints
- Add extra cheese for a gooier finish.
- Sneak in extra veggies like grated zucchini or carrot.
- Freeze in single-serve containers for quick lunches.
- Add jalapeños if you like heat.
- Finish with a dollop of Greek yoghurt.
- Use this filling in wraps or toasties.
- Try with brown rice instead of pasta for a gluten-free twist.
FAQs
1. Can I cook this on low instead of high?Yes – cook for 5–6 hours on low, then add pasta and veg in the final 45 minutes. 2. Can I cook the pasta separately?
You can, but cooking it in the slow cooker helps it soak up flavour and saves dishes. 3. Is it spicy?
Not very – use mild taco seasoning or adjust to taste. 4. Can I use fresh tomatoes instead of passata?
Yes, but blitz or cook them down first for a smoother consistency. 5. Can I double the recipe?
Yes, as long as your slow cooker is large enough (6L+).
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