Easy Slow Cooker Taco Pasta With Ground Beef
This easy slow cooker taco pasta combines hearty ground beef, tender pasta shells, and a rich, cheesy, taco-spiced sauce. It only takes about 10 minutes to prep before the crockpot does the rest of the heavy lifting. It's a fantastic, family-friendly comfort food that is guaranteed to become a regular in your meal rotation!
Ingredients
- 1 pound lean ground beef approx: 450g
- Salt and pepper to taste
- 1 bell pepper chopped
- 15 ounce can crushed tomatoes approx: 425g
- 1 cup jarred salsa mild or medium based on preference (approx: 260g)
- 15 ounce can corn drained (approx: 425g)
- 3 tablespoons taco seasoning approx: 24g
- 2 ½ cups water or low-sodium chicken broth approx: 600ml
- 12 ounces shell pasta uncooked (approx: 340g)
- 1 cup shredded cheddar cheese approx: 115g
- Optional garnishes: sour cream fresh cilantro, diced avocado, extra cheese
Instructions
- Brown the beef: Heat a large skillet over medium-high heat. Add your ground beef, seasoning it with a pinch of salt and pepper. Cook and crumble the meat until it is fully browned, then carefully drain off any excess grease. Transfer the cooked beef into your slow cooker.
- Combine the base: To the slow cooker, add the chopped bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and your water or chicken broth. Give everything a really good stir to combine.
- Slow cook: Cover and cook on LOW for 5 to 6 hours, or on HIGH for 2 to 3 hours. (Note: It will look very watery at this stage, but don't panic! The pasta will absorb the extra liquid.)
- Cook the pasta: Uncover and stir in the uncooked shell pasta, making sure to press the noodles down so they are submerged in the liquid. Cover and cook on HIGH for another 15 to 30 minutes, or until the pasta is tender. (Keep an eye on it, as the cook time can vary depending on your specific slow cooker.)
- Add the cheese: Once the pasta is cooked, stir in the shredded cheddar cheese until perfectly melted. Serve warm in bowls and top with sour cream, fresh cilantro, and avocado if desired!
Notes
Storage: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Freezer Instructions: You can freeze leftovers for up to 3 months. Let it thaw overnight in the refrigerator, then reheat gently in the microwave or on the stovetop.
Vegetarian Option: Swap out the ground beef entirely and use two cans of rinsed and drained black beans or pinto beans instead.
Lighter Swap: Ground turkey works just as beautifully as beef in this recipe.
Extra Veggies: Feel free to sneak in more vegetables! Sauté diced onions with the beef, or stir in a couple handfuls of fresh spinach right at the end when you add the cheese.