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
Scale
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