Slow Cooker Taco Pasta Recipe
This Slow Cooker Taco Pasta is the ultimate comfort food, combining the bold flavors of tacos with creamy, cheesy pasta. Perfect for busy nights, it’s a one-pot meal that’s both easy to make and incredibly satisfying. With tender ground beef, sweet corn, and melty cheese, every bite bursts with flavor. Customize it with your favorite toppings like sour cream, guacamole, or fresh cilantro for a restaurant-quality dish at home. This hearty, family-friendly recipe is sure to become a regular in your meal rotation!
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 (chicken broth recommended)
1 can (15 ounces) whole kernel corn, drained
1/2 cup nacho cheese dip (Tostitos cheese dip works great)
12 ounces small pasta shells
1 cup shredded mild cheddar cheese
Optional Toppings:
Fresh cilantro
Sour cream
Guacamole
Diced tomatoes
Instructions:
1. Brown the Beef:
In a large skillet over medium-high heat, cook and crumble the ground beef until no longer pink.
Drain the grease, then season with salt, pepper, and taco seasoning. Add water, stir, and bring to a boil.
Transfer the seasoned beef to a greased 7-quart slow cooker.
2. Build the Base:
Add crushed tomatoes, salsa, broth, corn, and nacho cheese dip to the slow cooker.
Stir everything together, cover with the lid, and cook:
Low Heat: 5 to 6 hours
High Heat: 3 to 4 hours
3. Add Pasta:
Stir in the pasta shells, cover, and cook on High heat for an additional 20 minutes, or until the pasta is tender.
4. Cheesy Finish:
Sprinkle shredded cheddar cheese evenly on top, allowing it to melt before serving.
5. Serve & Top:
Dish the taco pasta into bowls and top with your favorite taco toppings like cilantro, sour cream, guacamole, or diced tomatoes. Enjoy every bite!
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Make this Slow Cooker Taco Pasta today for a meal that’s as easy to prepare as it is delicious!