Delicious Slow Cooker Taco Pasta for Effortless Family Dinners

This Slow Cooker Taco Pasta blends taco flavors with cheesy pasta for a comforting family meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta Dish

1 pound Ground Beef substitute ground turkey for a lighter option
to taste Salt
to taste Pepper
1 cup Bell Pepper any color works
1 can Crushed Tomatoes or canned diced tomatoes
1 cup Salsa choose mild or spicy
1 cup Corn can replace with black beans
2 tablespoons Taco Seasoning homemade or store-bought
1 cup Water/Chicken Broth low sodium options recommended
8 ounces Shell Pasta can use whole wheat or gluten-free
1 cup Shredded Cheddar Cheese or substitute with mozzarella

Optional Garnishes

1 cup Sour Cream
to taste Cilantro

Equipment

slow cooker
large skillet

Method

Step-by-Step Instructions

Brown the ground beef in a skillet with salt and pepper for 5-7 minutes, then drain excess grease.
Combine the browned beef with bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and water/chicken broth in the slow cooker.
Cover and cook on low for 5-6 hours or high for 2-3 hours.
Stir in uncooked shell pasta, cover, and cook on high for an additional 15-30 minutes.
Once cooked, stir in shredded cheddar cheese until melted, then serve garnished with sour cream, cilantro, and avocado.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for 3-4 days in the fridge or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!