Slow Cooker Taco Pasta Recipe
If you’re looking for a comforting, hands-off dinner that packs a punch of Mexican-inspired flavors, this Slow Cooker Taco Pasta Recipe is going to be your new best friend. I love how everything cooks low and slow, marrying those good old taco spices with tender pasta and a cheesy finish that just can’t be beat. It’s the kind of meal that feels special but is so easy you’ll want to make it on repeat.
What makes this Slow Cooker Taco Pasta Recipe truly worth trying is how it fits seamlessly into busy weeknights or casual weekend lunches. I often throw everything into the slow cooker in the morning and by dinner time, the house smells incredible and dinner is ready without any frantic last-minute cooking. Plus, you can easily double the recipe to feed a crowd or have leftovers that taste even better the next day!
Ingredients You’ll Need
Each ingredient in this Slow Cooker Taco Pasta Recipe works together to create a rich, flavorful one-pot meal. Whether it’s the smoky roasted tomatoes or the spicy taco seasoning, everything blends beautifully. When shopping, look for fresh red peppers and good quality cans of beans and tomatoes for the best results.
- Ground beef: I prefer lean ground beef to keep things from getting too greasy but still flavorful.
- Red bell pepper: Adds a sweet crunch and vibrant color – don’t skip it!
- Red onion: A little sharpness that mellows out in the slow cooker.
- Frozen corn: Easy to use and adds subtle sweetness and texture.
- Roasted tomatoes (canned): They bring a smoky depth I just adore in this dish.
- Diced green chilis (canned): For that subtle kick without overwhelming heat.
- Black beans (canned): Rinsed and drained to avoid extra sodium and keep it fresh.
- Taco seasoning mix: This is where the signature flavor comes in; choose your favorite brand or homemade blend.
- Beef broth: Adds moisture and savory notes, making sure everything simmers to perfection.
- Shell pasta: Uncooked — I love how the shells hold onto the sauce.
- Colby Jack cheese: Shredded and divided to stir in and top off for gooey cheesiness.
- Shredded cheddar cheese: Optional extra cheese for garnish; because who says no to cheese?
- Chopped green onions: Brightens the dish with a fresh bite.
- Sour cream: For creamy, cooling dollops on top when you serve.
Variations
One of the things I love about this Slow Cooker Taco Pasta Recipe is how adaptable it is. You can easily switch it up based on what you have on hand or your dietary preferences. Don’t be afraid to make it your own!
- Vegetarian version: I’ve swapped the ground beef for crumbled tofu or extra beans on busy nights; it still tastes hearty and satisfying.
- Spice it up: Add a few jalapeños or some cayenne pepper if you like things hotter — just watch the slow cooker so it doesn’t overpower.
- Cheese alternatives: Try pepper jack or a Mexican blend instead of Colby Jack to bring in a little extra zest.
- Different pasta shapes: I sometimes use penne or rotini if I don’t have shells, and it works just fine.
How to Make Slow Cooker Taco Pasta Recipe
Step 1: Brown Your Ground Beef
Start by heating a skillet over medium heat and browning the ground beef until it’s fully cooked and nicely crumbled. Don’t rush this step – getting a good brown on the beef boosts the flavor immensely. Once done, drain any excess fat (this keeps the dish from being greasy) and transfer the beef to the bottom of your slow cooker.
Step 2: Layer the Flavor
Next, add your chopped red onion, red bell pepper, roasted tomatoes, diced green chilis, frozen corn, black beans, taco seasoning, and beef broth into the slow cooker. Give everything a gentle stir just to combine. The key here is not to over-stir because you want those ingredients to mingle as they cook low and slow.
Step 3: Slow Cook It Low and Slow
Cover your slow cooker and set it to low for about 3 ½ hours. This gives ample time for the flavors to develop and the vegetables to soften into that beautiful, slightly saucy base you’re aiming for. While you wait, you can prep your toppings or relax knowing dinner is practically ready.
Step 4: Add Pasta and Finish Cooking
About 40 minutes before serving, stir in the uncooked shell pasta. Use 10 ounces if you prefer a saucier dish or 12 ounces if you want it thicker — just know you’ll need an extra 5 minutes of cooking for the thicker version. Cover again and keep cooking until the pasta is tender, which is the moment everything starts to really come together.
Step 5: Melt in the Cheese
Once your pasta is cooked, stir in about 1 cup of shredded Colby Jack cheese to make the dish irresistibly creamy. Then sprinkle the remaining shredded cheese over the top, cover, and let it sit for 10 minutes. This way, you get a melty cheesy crust that makes every bite better—trust me, I never skip this step!
How to Serve Slow Cooker Taco Pasta Recipe
Garnishes
Personally, I love topping my Slow Cooker Taco Pasta with chopped green onions and a generous dollop of sour cream for creaminess and freshness. Extra shredded cheddar on top is always a crowd-pleaser too. If you’re feeling adventurous, a squeeze of lime or a handful of fresh cilantro can brighten things right up.
Side Dishes
This dish is pretty hearty on its own, but if you want to round out the meal, I often serve it with a simple mixed green salad or some crunchy tortilla chips on the side. For a more festive occasion, Mexican street corn (elote) pairs wonderfully with the flavors here.
Creative Ways to Present
When I’m hosting friends, I like to serve this Slow Cooker Taco Pasta in colorful, individual bowls topped with all the garnishes set out buffet-style. It makes for a fun taco pasta bar where everyone can customize their bowls. Adding a bright tablecloth and some festive decor amps up the cozy vibe.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the refrigerator, and they usually last up to 4 days. The flavors actually deepen overnight, and I’ve found that this recipe reheats beautifully without drying out.
Freezing
While you can freeze this Slow Cooker Taco Pasta Recipe, I prefer to freeze it before adding the cheese to preserve texture. Then, when you thaw and reheat, stir in fresh cheese at the end. It’s a lifesaver if you want to prep meals in advance for busy weeks.
Reheating
I reheat leftovers gently on the stovetop over low heat, stirring often to prevent sticking. Adding a splash of broth or water helps loosen it up and keeps that saucy consistency. Microwave reheating works fine too—just cover and heat in short bursts, stirring in between.
FAQs
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Can I use ground turkey instead of ground beef in this Slow Cooker Taco Pasta Recipe?
Absolutely! Ground turkey is a great leaner alternative and works perfectly in this recipe. Just make sure to brown it well and drain excess fat to avoid a watery sauce.
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When should I add the pasta to the slow cooker?
To prevent pasta from turning mushy, add uncooked pasta about 40 minutes before the meal is done. This timing ensures it cooks just right and absorbs the delicious flavors without overcooking.
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Can I make this recipe gluten-free?
Yes! Use gluten-free pasta shells, and double-check that your taco seasoning and broth are gluten-free, and you’re good to go. The rest of the ingredients are naturally gluten-free.
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How spicy is this Slow Cooker Taco Pasta Recipe?
The spice level mostly depends on your taco seasoning and diced green chilis. If you prefer mild, choose a mild seasoning or reduce the amount, or add diced jalapeños for extra kick.
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Can this recipe be doubled or halved?
Yes, it scales well! Just adjust your slow cooker size accordingly and keep an eye on cooking times, especially when adding pasta, to make sure it cooks evenly.
Final Thoughts
This Slow Cooker Taco Pasta Recipe has become one of my go-to meals for busy days when I want comforting food that isn’t complicated. It’s flavorful, filling, and so easy to customize that I’m confident you’ll find yourself reaching for this recipe often. Try it out for your next meal—you might just find it’s the cozy dish you didn’t know you needed.
Print
Slow Cooker Taco Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 12 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican-American
Description
This Slow Cooker Taco Pasta Recipe combines the bold flavors of taco seasoning with tender pasta and hearty ingredients like ground beef, black beans, corn, and tomatoes. Slow cooking melds the spices and softens the vegetables perfectly, creating a comforting and flavorful meal that’s easy to prepare and perfect for busy days or family dinners.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 red bell pepper, chopped
- ½ cup red onion, chopped
- 10 ounces frozen corn
Pantry Ingredients
- 14.5 ounces roasted tomatoes, 1 can
- 4 ounces diced green chilis, 1 can
- 15 ounces black beans, 1 can, rinsed and drained
- 1 envelope taco seasoning mix (3 tablespoons)
- 4 cups beef broth
- 10–12 ounces shell pasta, uncooked (adjust amount for sauce preference)
Dairy and Toppings
- 8 ounces Colby Jack cheese, shredded & divided
- Shredded cheddar cheese, for topping
- Chopped green onions, for garnish (optional)
- Sour cream, for serving (optional)
Instructions
- Brown the Beef: In a skillet over medium heat, brown and crumble the ground beef. Drain the excess fat thoroughly, then transfer the cooked beef to the bottom of a 6-quart slow cooker to create a flavorful base.
- Add Ingredients to Slow Cooker: Add the chopped red onion, chopped red bell pepper, roasted tomatoes, diced green chilis, frozen corn, rinsed black beans, taco seasoning mix, and beef broth to the slow cooker. Stir gently to combine all ingredients evenly without breaking up the beef too much.
- Slow Cook the Mixture: Cover the slow cooker and cook on low heat for 3 ½ hours, allowing the flavors to meld beautifully and the vegetables to soften to perfection.
- Add Pasta: About 40 minutes before serving, stir in the uncooked shell pasta. Use 10 ounces for a saucier consistency, or 12 ounces for a thicker dish. If using 12 ounces, increase cooking time to 45 minutes to ensure the pasta cooks fully. Cover and continue cooking until the pasta is tender.
- Incorporate Cheese: Once the pasta is cooked, stir in 1 cup of shredded Colby Jack cheese thoroughly into the slow cooker mixture to create a creamy texture and rich flavor.
- Melt Cheese Topping: Sprinkle the remaining shredded Colby Jack cheese evenly over the top of the dish, cover, and let it stand for 10 minutes to allow the cheese to melt beautifully over the pasta.
- Serve and Garnish: Spoon the taco pasta onto plates and serve with optional toppings such as chopped green onions, extra shredded cheddar cheese, or a dollop of sour cream. Enjoy your delicious, comforting taco pasta!
Notes
- One envelope of taco seasoning mix equals about 3 tablespoons, which provides balanced flavor for this recipe.
- Using 10 ounces of pasta yields a saucier dish, while 12 ounces produces a thicker, heartier texture; adjust cooking time accordingly to ensure pasta is cooked through.
- Drain excess fat from cooked beef before adding to the slow cooker for a healthier and less greasy final dish.
- Calorie and nutrition estimates are based on 12 servings, approximately 1 cup each, and may vary depending on ingredient brands and specific products used.
Keywords: slow cooker taco pasta, slow cooker dinner, taco pasta recipe, easy slow cooker meals, one pot taco pasta, taco night recipe
