Description
This Easy Slow Cooker Taco Pasta is a comforting, flavorful one-pot meal combining ground beef, taco seasoning, veggies, and pasta cooked slowly to perfection. With minimal prep and the convenience of a slow cooker, this dish is perfect for busy weeknights or meal prep, delivering a hearty and cheesy Mexican-inspired dinner everyone will love.
Ingredients
Scale
Meat and Seasoning
- 1 pound lean ground beef
- Salt and pepper to taste
- 3 tablespoons taco seasoning
Vegetables and Sauce
- 1 bell pepper, chopped
- 15 ounce can crushed tomatoes
- 1 cup jarred salsa (mild)
- 15 ounce can corn, drained
Broth and Pasta
- 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 shell pasta shapes (uncooked, whole wheat or white)
Cheese
- 1 cup shredded cheddar cheese
Instructions
- Cook the Beef: Heat a large skillet over medium-high heat. Add the ground beef and season with salt and pepper. Cook the meat, crumbling it and stirring often, until browned. Drain off excess grease. Transfer the beef to the slow cooker.
- Add Vegetables and Seasoning: Add the chopped bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and broth or water to the slow cooker with the beef. Stir everything together well.
- Slow Cook the Mixture: Cook on low for 6 hours or on high for 3 hours. There will be extra liquid at this point, which will be absorbed later when you add the pasta.
- Add Pasta: Stir in the uncooked shell pasta, pressing it down into the liquid so it is submerged. Cook on high for 30 minutes. Note that pasta cook time can vary depending on your slow cooker, and if you cooked the initial portion on low, it may take a bit longer for the crockpot to heat to high.
- Add Cheese and Serve: Stir in the shredded cheddar cheese until melted and combined. Serve the taco pasta with optional toppings like sour cream, chopped fresh cilantro, and extra shredded cheddar cheese for added flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Thaw overnight before reheating.
- For a lighter version, substitute ground turkey for the ground beef.
- Add extra veggies like chopped onion (sauté with the beef), fresh spinach (stir in with pasta), or finely chopped carrot (add with tomatoes) for more nutrients.
- Add canned black beans or pinto beans, rinsed and drained, for extra protein and fiber.
- To make this dish vegetarian, substitute two cans of beans for the beef and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 55 mg
