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Bowl of slow cooker taco pasta with seasoned ground beef, shell pasta, cheddar cheese, sour cream, and fresh cilantro

Slow Cooker Taco Pasta

An easy dump-and-go crockpot dinner with seasoned ground beef, salsa, corn, crushed tomatoes, and shell pasta all cooked together in the slow cooker and finished with melted cheddar cheese.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 364
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 90% lean recommended
  • salt and pepper to taste
  • 1 bell pepper chopped
  • 15 oz crushed tomatoes one can
  • 1 cup jarred salsa mild or medium
  • 15 oz canned corn drained
  • 3 tbsp taco seasoning
  • 2.5 cup water or low sodium chicken broth broth recommended for richer flavor
  • 12 oz shell pasta uncooked, whole wheat or white
  • 1 cup shredded cheddar cheese stirred in at end
  • sour cream, cilantro, avocado optional toppings for serving

Equipment

  • Slow cooker (Crockpot)
  • Large skillet
  • Wooden spoon or spatula

Method
 

  1. Heat a large skillet over medium-high heat. Add ground beef and season with salt and pepper. Cook, crumbling and stirring often, until fully browned with no pink remaining. Drain excess grease and transfer to the slow cooker.
  2. Add the chopped bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and water or broth to the slow cooker. Stir to combine.
  3. Cook on low for 5 to 6 hours or on high for 2 to 3 hours. The mixture will be very liquid at this stage -- this is normal and intentional.
  4. Stir in the uncooked pasta and press it down so it is fully submerged in the liquid. Cook on high for 15 to 30 minutes, stirring once halfway through, until pasta is tender but not mushy. If you cooked on low, allow extra time for the slow cooker to come back up to temperature.
  5. Stir in the shredded cheddar cheese until fully melted and creamy. Serve warm topped with sour cream, fresh cilantro, and avocado if desired.

Notes

Brown the beef before adding to the slow cooker for best texture and to remove excess grease. The pasta absorbs more sauce as it sits -- add a splash of broth when reheating. Freezes well for up to 2 months in airtight containers.