Description
This Slow Cooker Taco Pasta combines classic taco flavors with comforting pasta in one easy, hands-off meal. Ground beef simmers with veggies, spices, and broth before tender pasta is stirred in and melted cheese tops it all off for a hearty, delicious dinner perfect for busy weeknights.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 red bell pepper, chopped
- ½ cup red onion, chopped
- 10 ounces frozen corn
Canned Goods and Seasoning
- 14.5 ounces roasted tomatoes, 1 can
- 4 ounces diced green chilis, 1 can
- 15 ounces black beans, 1 can, rinsed and drained
- 1 envelope taco seasoning mix (3 tablespoons)
Other Ingredients
- 4 cups beef broth
- 10–12 ounces shell pasta, uncooked (adjust amount for sauce preference)
- 8 ounces Colby Jack cheese, shredded & divided
Optional Toppings
- Shredded cheddar cheese
- Chopped green onions
- Sour cream
Instructions
- Cook Ground Beef: In a skillet over medium heat, brown and crumble the ground beef. Drain the excess fat and transfer the cooked beef to the bottom of a 6-quart slow cooker.
- Add Vegetables and Seasoning: Add the chopped red onion, red bell pepper, roasted tomatoes, diced green chilis, frozen corn, rinsed black beans, taco seasoning mix, and beef broth to the slow cooker. Stir gently to combine all ingredients well.
- Slow Cook: Cover the slow cooker and cook on low heat for 3 ½ hours to allow the flavors to meld and vegetables to soften.
- Add Pasta: About 40 minutes before serving, stir in the uncooked shell pasta. Use 10 ounces for a saucier consistency or 12 ounces for a thicker dish, increasing the cooking time to 45 minutes if thicker. Cover and continue cooking until the pasta is tender.
- Mix Cheese: When the pasta is cooked, stir in 1 cup of shredded cheese thoroughly into the mixture in the slow cooker.
- Melt Cheese Topping: Sprinkle the remaining shredded cheese over the top. Cover and let stand for 10 minutes so the cheese melts on top.
- Serve: Spoon onto plates and serve with optional toppings such as chopped green onions, extra shredded cheese, or sour cream, if desired. Enjoy your flavorful and comforting taco pasta meal!
Notes
- 1 envelope taco seasoning mix equals about 3 tablespoons.
- Use 10 ounces of pasta for a saucier texture; 12 ounces for a thicker texture, and increase cooking time accordingly.
- Calorie estimates are based on 12 servings, approximately 1 cup each; nutritional values may vary depending on brands and ingredients used.
- For best results, drain excess fat from the cooked beef before adding to the slow cooker.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 45mg
