Julie Clark
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Slow Cooker Taco Pasta
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This slow cooker taco pasta is loaded with ground beef and black beans for lots of protein. It features all of your favorite taco flavors!
Slow cookers are perfect for dinners even when you can’t completely “fix and forget”. Dinner recipes such as crock pot hamburger helper and slow cooker pasta fagioli simmer all day, then get pasta added in shortly before serving.
This Slow Cooker Taco Pasta uses that method and gives you the most delicious taco pasta recipe that you can serve on Taco Tuesdays or any other time you need an easy meal that feeds a crowd.
Can I put dry pasta in a slow cooker?
Yes, and it turns out well! There just needs to be enough liquid to actually cook the pasta. And then you should only add the pasta at the end of cooking. You’ll need about 40 minutes for the pasta to cook through.
Will pasta get mushy in the crockpot? Not if you don’t overcook it. Plan to serve the taco pasta as soon the pasta is tender.
Ingredients for Slow Cooker Taco Pasta
- Use shell pasta or whatever pasta shape you have on hand.
- Buy a packet of taco seasoning, or make taco seasoning at home.
- Roasted tomatoes rather than simple diced tomatoes give a deeper flavor to the Mexican flavored pasta.
✨ For complete ingredients and amounts, see the recipe card below. ✨
How to Make Slow Cooker Taco Pasta
- In a skillet over medium heat, cook and crumble the ground beef until it is brown ed. Drain any excess fat and add the cooked ground beef to the bottom of a 6 quart slow cooker.
- Add the red onion, red pepper, roasted tomatoes, diced green chilis, corn, drained black beans, taco seasoning and beef broth, then mix well.
- Cover and cook on low for 3 ½ hours.
- Add in the uncooked pasta 40 minutes before serving, cover and cook until the pasta is tender.
- When ready to serve add in 1 cup of the shredded cheddar cheese. Stir into the taco pasta.
- Top with the remaining cheese and let it sit for 10 minutes to melt on top. Garnish with cilantro, green onions and sour cream.
Recipe Variations
- Swap the lean ground beef for ground turkey or ground chicken.
- If you don’t have beef broth, use chicken broth.
- Don’t have diced tomatoes? Use salsa!
- Add other vegetables or peppers as you’d like. Green bell pepper, poblano, or even jalapeño pepper for extra heat.
Make it a meal.
Wondering what to serve with slow cooker taco pasta? Try one of these sides:
Storage Instructions
Once cooled, leftovers should be stored in an airtight container and refrigerated. This dish can be enjoyed from 3 to 5 days after cooking.
To reheat, place the pasta in a microwave safe dish. Reheat the taco pasta in the microwave for 2-3 minutes on 50-60% power.
Other Taco Recipes
Slow Cooker Taco Pasta
This slow cooker taco pasta is loaded with ground beef and black beans for lots of protein. It features all of your favorite taco flavors!
Servings 12
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Ingredients
- 1 pound ground beef
- 1 red bell pepper chopped
- ½ cup red onion chopped
- 14.5 ounces roasted tomatoes 1 can
- 4 ounces diced green chilis 1 can
- 10 ounces frozen corn
- 15 ounces black beans 1 can, rinsed and drained
- 1 envelope taco seasoning mix
- 4 cups beef broth
- 10-12 ounces shell pasta uncooked (depending on sauce preference)
- 8 ounces colby jack cheese shredded & divided
Optional toppings:
- shredded cheddar cheese
- chopped green onions
- sour cream
Instructions
- In a skillet over medium heat, cook and crumble the ground beef until it is brown ed. Drain any excess fat and add the cooked ground beef to the bottom of a 6 quart slow cooker. 1 pound ground beef
- Add the red onion, red pepper, roasted tomatoes, diced green chilis, corn, drained black beans, taco seasoning and beef broth, then mix well. 1 red bell pepper, ½ cup red onion, 14.5 ounces roasted tomatoes, 4 ounces diced green chilis, 10 ounces frozen corn, 15 ounces black beans, 1 envelope taco seasoning mix, 4 cups beef broth
- Cover and cook on low for 3 ½ hours.
- Add in the uncooked pasta 40 minutes before serving, cover and cook until the pasta is tender. Note: If you want a saucier taco pasta, add 10 oz of uncooked shells. If you want a thicker pasta, add 12 oz of uncooked shells and increase the cooking time to 45 minutes. 10-12 ounces shell pasta
- When ready to serve add in 1 cup of the shredded cheddar cheese. Mix into the taco pasta. 8 ounces colby jack cheese
- Top with the remaining cheese and let it sit for 10 minutes to melt on top.
- Serve with chopped green onion, shredded cheese or sour cream. Enjoy!
Notes
- 1 envelope equals 3 tablespoons taco seasoning.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 324kcal | Carbohydrates: 37g | Protein: 21g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 615mg | Potassium: 595mg | Fiber: 6g | Sugar: 3g | Vitamin A: 924IU | Vitamin C: 20mg | Calcium: 165mg | Iron: 3mg
Slow Cooker Taco Pasta
I made this yesterday and my guys rated it a
5/10.