Description
This Slow Cooker Taco Pasta is a comforting and easy-to-make meal that combines the flavors of classic taco ingredients with hearty pasta. Ground beef, roasted tomatoes, beans, and taco seasoning are slow-cooked together, then mixed with pasta and melted cheese for a creamy, flavorful dish perfect for busy weeknights.
Ingredients
Scale
Meat
- 1 pound ground beef
Vegetables & Canned Goods
- 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, rinsed and drained (1 can)
Seasonings & Liquids
- 1 envelope taco seasoning mix (approx. 3 tablespoons)
- 4 cups beef broth
Pasta & Cheese
- 10-12 ounces shell pasta, uncooked (depending on sauce preference)
- 8 ounces Colby Jack cheese, shredded and divided
Optional Toppings
- Shredded cheddar cheese
- Chopped green onions
- Sour cream
Instructions
- Brown the ground beef: In a skillet over medium heat, cook and crumble 1 pound of ground beef until browned. Drain any excess fat, then transfer the cooked beef to the bottom of a 6-quart slow cooker.
- Add vegetables and seasonings: To the slow cooker, add chopped red onion (½ cup), chopped red bell pepper (1), roasted tomatoes (14.5 oz), diced green chilis (4 oz), frozen corn (10 oz), rinsed and drained black beans (15 oz), taco seasoning (1 envelope), and beef broth (4 cups). Stir well to combine all ingredients thoroughly.
- Slow cook the mixture: Cover the slow cooker and cook on low heat for 3 ½ hours, allowing flavors to meld and vegetables to soften.
- Add pasta and cook: About 40 minutes before serving, stir in the uncooked shell pasta (10 to 12 ounces depending on desired sauce thickness). Cover and continue cooking until the pasta is tender—approximately 40 minutes for 10 ounces or up to 45 minutes for 12 ounces if a thicker consistency is preferred.
- Incorporate cheese: Once the pasta is cooked, add 1 cup of shredded Colby Jack cheese to the slow cooker and stir to melt and blend evenly throughout the dish.
- Top and melt cheese: Sprinkle the remaining shredded cheese on top and let the dish sit, covered, for 10 minutes to allow the cheese to melt and form a delicious topping.
- Serve with toppings: Serve the taco pasta hot, garnished with optional chopped green onions, additional shredded cheese, or sour cream as desired. Enjoy this warm, cheesy slow-cooked meal!
Notes
- One envelope of taco seasoning is approximately 3 tablespoons.
- Adjust pasta quantity to control sauce consistency—less pasta yields a saucier dish, more yields a thicker texture.
- Drain excess fat from cooked ground beef to reduce greasiness.
- Calorie estimates are based on 12 servings, approximately 1 cup per serving; actual nutrition may vary based on specific ingredient brands.
- Cover and adjust cooking times if using different slow cooker sizes to ensure even cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg
