If you’re looking for an easy meal that pleases everyone, Crockpot Taco Pasta is just what you need! This dish mixes two of my favorites, tacos and pasta, into one hearty meal that’s perfect for busy nights.
This recipe addresses the need for quick family meals and offers an easy solution for busy evenings and gatherings with friends or family.
I know it can be tough finding meals that work for everyone, especially when some of my family have gluten allergies. With this Crockpot Taco Pasta, I can whip up something that my loved ones can enjoy without worrying about dietary restrictions. Plus, I don’t have to spend hours in the kitchen!
This recipe is a real lifesaver because it’s so simple. It takes just 10 minutes to prep and then simmers for 6 hours, allowing all those tasty flavors to blend together. There’s nothing like coming home to a warm and cheesy meal waiting for you!
If you love combining flavors in delicious ways, you’ll enjoy this dish. If you want to try another pasta recipe, check out this Sicilian Rigatoni Pasta Alla Norma!
Why You Will Love This Recipe
- Hands-Free Cooking , You can just set it and forget it while the flavors meld. Perfect for busy weeknights when you don’t want to hover over the stove.
- Comforting Flavors , The combination of cheesy goodness, spiciness, and hearty pasta makes every bite feel like a warm hug. It’s the ultimate cozy meal.
- Customizable Goodness , Mix in your favorite veggies or proteins to make it your own. You can easily switch things up based on what you have on hand.
- Easy Storage , Leftovers store well in the fridge for a few days or can be frozen for later. It’s great for meal prep and makes busy lunches a breeze.
Ingredient Notes
- Ground beef: This adds the hearty base to your dish. I usually go for lean beef, which balances flavor without excess grease. Ground turkey works nicely too!
- Jarred salsa: It brings all that zesty goodness into the mix! I love using mild salsa, but go for medium if you like a little extra kick.
- Shell pasta: The cute shape holds all that cheesy goodness perfectly. Any short pasta like elbows or spirals can totally work instead if you’re out of shells.
- Taco seasoning: This blend packs in all the spices we love! Feel free to adjust the amount based on your spice tolerance, more for heat, less for mild vibes.
- Shredded cheddar cheese: It melts beautifully and gives that classic cheesy flavor. I always grab a sharp cheddar for a bit more oomph, but any cheese you love is fair game!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta seems undercooked, check it around 30 minutes before the end of cooking to see if it needs more time.
- When you notice your dish is watery, letting it sit for about 10 minutes can help the sauce thicken up as it cools.
- If ground beef appears greasy, draining it well before mixing it into the slow cooker will help keep the dish lighter.
- For flavor development, browning the ground beef with seasonings before adding it to the slow cooker will enhance the overall taste of the dish.
- If you’re using a gluten-free pasta, check the package for cook times, as it often needs less time in the slow cooker.
Serving Suggestions
- Serve taco pasta alongside a dollop of sour cream. Garnish with fresh cilantro and avocado, or pair it with garlic bread and salad.
- This dish can also be utilized in other meals such as a burrito bowl or stuffed peppers. Use any leftovers creatively in quesadillas or as a filling for tacos.
- Try adding a spicy salsa or a drizzle of hot sauce for extra flavor. A light squeeze of lime juice adds brightness and complements the dish.
Storage Guidelines
- To keep your taco pasta fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. This keeps it ready to enjoy.
- Freezing: Wrap taco pasta tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. To enjoy, thaw overnight in the refrigerator before reheating.
- Reheating: Reheat warmed portions in the microwave until heated through. Stir occasionally to ensure even warming throughout.
Recipe Variations
- You can use ground turkey instead of lean ground beef for a lighter version of this dish.
- Add 2 teaspoons of garlic powder or 1 teaspoon of smoked paprika to boost the flavor profile.
- Either elbow macaroni or spiral pasta can serve as a delightful alternative to shell pasta.
- For a larger batch, use 2 pounds of ground beef and 24 ounces of shell pasta, doubling the other ingredients accordingly.
Did you make this recipe? Scroll down to leave a star rating and review!
Slow Cooker Taco Pasta
A flavorful and hearty dish made with ground beef, pasta, and a mix of savory ingredients, all cooked in a slow cooker for ultimate convenience.
Equipment
- Large skillet
- slow cooker
Ingredients
- 1 pound lean ground beef fresh
- 1 bell pepper chopped
- 15 ounce crushed tomatoes canned
- 1 cup jarred salsa mild
- 15 ounce corn canned, drained
- 3 tablespoons taco seasoning
- 2 ½ cups water or low sodium chicken broth
- 12 ounces shell pasta shapes uncooked
- 1 cup shredded cheddar cheese
- salt to taste
- pepper to taste
Instructions
- Start by browning the ground beef in a skillet over medium heat until it’s nice and brown. You will begin to smell that savory scent in the air, which signals that it is time to drain any excess grease. This important step amps up the flavor, so do not skip it—your pasta will be richer for it.
- Once your beef is ready, toss in the chopped bell pepper. Stir it around for a couple of minutes until it’s slightly tender. The vibrant color and sweet aroma of the peppers contribute delightful elements to the dish, so watch for that brightness in your mix. Forgetting to include them could mean missing out on some great textural contrast.
- Pour in the can of crushed tomatoes and add your jarred salsa. Stir well until everything is nicely blended. You will notice a beautiful, rich red color developing; this is essential for creating the dish’s base flavor. Skipping this step may lead to a bland taco pasta.
- Add the drained corn and sprinkle in the taco seasoning. Give it a good stir so the seasoning coats everything evenly. You can smell the spices starting to mingle, which is a good sign. Just be careful not to add too much salt, especially if your broth is already seasoned.
- Pour in the water or chicken broth, stirring it in to combine. Make sure everything is well mixed but not too soupy. This broth is crucial; without it, the pasta will not cook properly, so double-check your liquid measurement before moving on.
- Cover your slow cooker and set it on low for about 6 hours. Let everything cook while you go about your day. As the time ticks by, peeking in will reveal a savory aroma that will entice you. Timing is key here; do not rush it, or your pasta could end up undercooked.
- About 20 minutes before serving, stir in the uncooked shell pasta. You should see it settle nicely into that comforting sauce. This is a critical moment—do not leave the pasta in too long, or it may become mushy!
- When everything is cooked, sprinkle the shredded cheddar cheese on top. Watch as it melts into a gooey layer that entices anyone’s taste buds. Cheese is always a crowd-pleaser, so make sure to spread it evenly. Forgetting this final touch may leave your dish feeling incomplete.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Leftovers can also be frozen for up to 3 months. Thaw overnight in the refrigerator and then reheat in the microwave.
Brown the ground beef with seasonings for better flavor development before adding it to the slow cooker. If the pasta seems undercooked, check it around 30 minutes before the end of cooking to see if it needs more time. When you notice your dish is watery, allowing it to sit for about 10 minutes can help the sauce thicken up as it cools. If the ground beef appears greasy, draining it well before mixing it into the slow cooker will help keep the dish lighter. For anyone using a gluten-free pasta, check the package for cook times, as it often needs less time in the slow cooker.
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