Easy Slow Cooker Taco Pasta Recipe
This Easy Slow Cooker Taco Pasta is a comforting, flavorful one-pot meal combining seasoned ground beef, vegetables, and pasta simmered in a rich tomato and salsa blend. Perfect for busy days, it offers rich Tex-Mex flavors with minimal effort using your slow cooker to meld all ingredients into a hearty dinner.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours low or 2-3 hours high plus 15-30 minutes pasta cooking
- Total Time: 5 hours 45 minutes to 6 hours 45 minutes (low) or 2 hours 30 minutes to 3 hours 45 minutes (high)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex
Ingredients
Main Ingredients
- 1 pound lean ground beef
- Salt and pepper, to taste
- 1 bell pepper, chopped
- 15 ounce can crushed tomatoes
- 1 cup jarred salsa (mild recommended)
- 15 ounce can corn, drained
- 3 tablespoons taco seasoning (homemade or store-bought)
- 2 ½ cups water or low sodium chicken broth (one 14.5 ounce can chicken broth plus water to total 2 ½ cups)
- 12 ounces uncooked shell pasta (whole wheat or white)
- 1 cup shredded cheddar cheese
Instructions
- Brown the Beef: Heat a large skillet over medium-high heat and add the lean ground beef. Season with salt and pepper. Cook the beef while crumbling and stirring frequently until fully browned. Drain off excess grease to reduce fat content. Transfer the cooked beef to the slow cooker.
- Add Vegetables and Seasonings: Add the chopped bell pepper, crushed tomatoes, jarred salsa, drained corn, taco seasoning, and chicken broth or water to the slow cooker. Stir gently to combine all ingredients evenly.
- Slow Cook the Mixture: Cook on low heat for 5-6 hours or on high heat for 2-3 hours. During this time, the mixture will develop rich flavors. Expect extra liquid, which will be absorbed once the pasta is added.
- Add Pasta and Continue Cooking: Stir in the uncooked shell pasta, pressing it down into the liquid to ensure it’s submerged. Cook on high for an additional 15-30 minutes. Note that cooking times may vary depending on your slow cooker model. If you cooked first on low, it may take longer for the pasta to cook as the slow cooker heats up.
- Finish with Cheese and Serve: Stir in the shredded cheddar cheese until melted and evenly distributed. Serve warm, optionally topped with sour cream, chopped fresh cilantro, and extra cheese for garnish.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze leftovers for up to 3 months; thaw overnight in the refrigerator before reheating.
- For a lighter version, substitute ground turkey for ground beef.
- Add more vegetables like chopped onion (sauté with beef), fresh spinach (stir in with pasta), or finely chopped carrot (add with tomatoes) for added nutrition.
- Include a can of rinsed black beans or pinto beans for extra protein and fiber.
- Make it vegetarian by substituting two cans of beans for the ground beef.
Find it online: https://deliciousyum.com/easy-slow-cooker-taco-pasta-recipe/
