Slow Cooker Taco Pasta

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Slow Cooker Taco Pasta is made with ground beef, salsa, black beans, corn, and pasta simmered in a cheesy taco-flavored sauce. This easy crockpot dinner is hearty, comforting, and perfect for busy weeknights.

Prep Time15

Cook Time4 30

Total Time4 45

Course: Main Dish Recipes

Cuisine: Mexican

Keyword: crockpot taco pasta, slow cooker taco pasta

Servings: servings

Calories: 493kcal

Author: Deanne Frieders

Ingredients

1 pound lean ground beef
4 cups beef broth
16 ounces salsa
10 ounces frozen corn
1 15 ounce can black beans, drained
1 red bell pepper chopped
1 packet taco seasoning
8 ounces short pasta
2 cups shredded cheddar cheese divided
Scallions sour cream, tomatoes, and other taco toppings for garnish

Instructions

Brown and drain 1 pound lean ground beef.
Add the cooked beef to the slow cooker along with the 4 cups beef broth, 16 ounces salsa, 10 ounces frozen corn, 1 15 ounce can black beans, drained, 1 red bell pepper and 1 packet taco seasoningStir to combine.
Cover and cook on low for 4–6 hours.
About 30 minutes before serving, stir in 8 ounces short pasta.
Cook on high for 20–30 minutes or until the pasta is tender.
Stir in 1 cup of shredded cheese.
Top with the remaining cheese and garnish with your favorite taco toppings before serving.

Notes

Different slow cookers cook differently, so start checking the pasta around the 20 minute mark to avoid overcooking.
Short pasta shapes like rotini, shells, elbow macaroni, or penne work best in this recipe.
Use mild, medium, or hot salsa depending on your family’s preferred spice level.
Freshly shredded cheese melts more smoothly than pre-shredded cheese.
Add diced jalapeños or green chiles for extra heat.
Leftovers will thicken as they sit. Add a splash of broth when reheating if needed.
This recipe reheats well for lunches the next day.

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