Slow Cooker Taco Pasta is loaded with taco-seasoned ground beef, pasta shells, gooey cheese, and corn. This delicious meal is easy to prepare and kid-approved!
Slow Cooker Taco Pasta is the perfect solution for an easy meal that is kid-friendly and totally delicious. With only a 15 minute preparation time, and the slow cooker doing the rest of the work, this dish is great for any weeknight!
SLOW COOKER TACO PASTA
Taco-flavored ground beef is slow cooked with crushed tomatoes, nacho cheese dip, corn and broth. Small pasta shells are added the last 20 minutes of the cook time.
To take this dish to another level, more cheese and all your favorite taco toppings are added to each serving. This is a flavor-packed meal with just a hint of heat. The heat level depends on what salsa and taco seasoning you use, so keep that in mind!
INGREDIENTS
- 1 pound lean ground beef
- Salt and pepper
- Mild taco seasoning
- Crushed tomatoes
- Mild salsa
- Broth (chicken or beef)
- Whole kernel corn
- Nacho cheese dip
- 12 ounces small pasta shells
- Shredded mild cheddar cheese
HOW TO MAKE SLOW COOKER TACO PASTA
Cook and crumble the ground beef and taco seasoning until beef is no longer pink. Drain any grease. Transfer beef to a greased 7-quart slow cooker. Add the crushed tomatoes, mild salsa, broth, corn, and cheese dip. Cover with lid and cook on low heat for 5 to 6 hours OR on high heat for 3 to 4 hours. Stir in uncooked pasta. Cover with lid and cook on high heat another 20 minutes or until pasta is cooked and tender.
TOPPINGS
I love to set up a taco bar when I serve this pasta! I assemble little bowls of our favorite taco toppings such as: diced tomato, guacamole, sour cream, onions, cilantro, etc.
If you have a taco topping that you can’t live without then get a side of it to sprinkle on top. The options are endless!
PASTA OPTIONS
Any small pasta will work wonderful in this recipe. I recommend the small shells, orecchiette or farfalle. If there’s extra noodles in your pantry that you need to use, go for it! Macaroni, penne, or any short noodle will work great with this recipe.
LEFTOVERS
This pasta can be stored in the fridge for 3 to 5 days, when covered tightly with a lid. The leftovers are perfection! All of the flavors marry together while it sits in the fridge, so it continues to only get better! Reheat on the stove-top or in the microwave.
ENJOY THIS RECIPE? HERE ARE A FEW OF MY FAVORITE SLOW COOKER DINNERS!
Chicken Pot Pie – Creamy chicken, vegetables and potatoes are cooked together in the crock pot.
Lasagna Soup – Lasagna noodles prepared to an al dente in a delicious beef and tomato soup.
Chicken and Noodles – Another kid approved dinner! Tender and juicy shredded chicken breast with perfectly cooked noodles.
Sausage and Cheese Tortellini – Tender cheese filled pasta with a spicy and hearty sausage is as heartwarming as ever!
Slow Cooker Taco Pasta
Ingredients
- 1 pound lean ground beef
- salt and pepper, to taste
- 3 Tablespoons mild taco seasoning
- 1/4 cup water
- 1 can (15 ounces) crushed tomatoes
- 1 ½ cups mild salsa
- 3 cups chicken or beef broth (I use chicken broth)
- 1 can (15 ounces) whole kernel corn, drained
- 1/2 cup nacho cheese dip (I use Tostitos cheese dip in the jar)
- 12 ounces small pasta shells
- 1 cup shredded mild cheddar cheese
Toppings:
- cilantro
- sour cream
- guacamole
- diced tomatoes
Instructions
- Cook and crumble the ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease. Add salt, pepper, taco seasoning and water to beef. Continue to stir and bring mixture to a boil. Turn off heat and carefully pour beef into a greased 7-quart slow cooker.
- Add the crushed tomatoes, salsa, broth, corn and nacho cheese dip. Stir. Cover with lid and cook on Low heat for 5 to 6 hours OR cook on High heat for 3 to 4 hours.
- Add small pasta shells to slow cooker. Stir, then cover with lid. Cook another 20 minutes on High heat or until pasta is cooked and tender. Sprinkle the cheese evenly over the top.
- Serve taco pasta in individual bowls and top with your favorite taco toppings. Enjoy! 🙂
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I work from home, and i was able to whip us this recipe during my lunch break. I left out the salsa, but followed the rest of the recipe. Loved the Tostito queso addition!
I made this exactly as you posted and it came out perfect. It had a wonderful flavor and was a very filling meal. The next day the leftovers were even better. Thank you for all of the great recipes you share.