Ingredients:
– 1 lb lean ground beef
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 can (15 oz) corn, drained
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (28 oz) crushed tomatoes
– 3 cups beef broth
– 2 tablespoons taco seasoning
– 1 teaspoon chili powder (optional for extra heat)
– 1 cup ditalini pasta
– Salt and pepper to taste
– Garnishes: shredded cheddar cheese, sour cream, sliced green onions
Directions:
1. In a skillet over medium heat, brown the ground beef with the onion and garlic until the beef is cooked through. Drain any excess fat.
2. Transfer the browned beef mixture to your slow cooker.
3. Add the diced bell pepper, corn, black beans, crushed tomatoes, beef broth, taco seasoning, and chili powder to the slow cooker. Stir to combine all the ingredients.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. About 30 minutes before serving, stir in the ditalini pasta. Continue cooking until the pasta is tender.
6. Taste and season with salt and pepper as needed.
7. Ladle the stew into bowls and garnish with shredded cheese, a dollop of sour cream, and a sprinkle of green onions.