Slow Cooker Taco Pasta
Slow Cooker Taco Pasta is a twist on a taco night. It's a creamy, cheesy dish with a savory kick and it's the ultimate comfort food—ready to serve with minimal effort!
Slow Cooker Taco Pasta
If you love tacos and pasta, this Slow Cooker Taco Pasta is the perfect combination of both!
It’s an easy, one-pot meal that’s great for busy nights when you don’t want to spend a lot of time in the kitchen.
Everything cooks together in the slow cooker, so you get a delicious meal with barely any effort.
I love this recipe because it’s simple, comforting, and always a hit with my family.
You can serve it as is or top it with extra cheese, sour cream, or fresh cilantro to make it even better.
Whether you need a quick dinner or a meal that makes great leftovers, this taco pasta is a go-to for any night of the week!
Ingredients
Ground Beef: Use whatever percentage of fat ground beef you want. Just make sure to drain the fat.
Taco Seasoning: You can use store bought or homemade taco seasoning.
Diced Tomatoes with Green Chilies: If you prefer a milder dish, you can use regular diced tomatoes and add a small amount of green chilies separately.
Tomato Sauce: This helps create a rich, saucy base for the pasta.
Beef Broth: If you don’t have beef broth, chicken broth is a good substitute, though it will slightly change the taste.
Elbow Macaroni or Rotini Pasta: Both types of pasta work well, but rotini holds the sauce a little better because of its twists.
Shredded Cheddar Cheese: Feel free to use a mild or sharp cheddar depending on your preference, or mix in a bit of Monterey Jack.
Sour Cream: This is optional, but it adds a nice creamy texture.
Salt and Pepper
How to Make
In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks.
Once cooked through, drain any excess grease before transferring the beef to the slow cooker.
Add the taco seasoning, diced tomatoes with green chilies, tomato sauce, and beef broth to the slow cooker, then stir everything together until evenly combined.
Cover the slow cooker and cook on low for 3-4 hours, allowing the flavors to meld.
About 15 minutes before serving, stir in the uncooked pasta and continue cooking for the remaining time, or until the pasta is tender.
Once the pasta is cooked, mix in the shredded cheddar cheese, stirring until it melts and becomes creamy.
If desired, add sour cream, then season with salt and pepper to taste.
Optionally, top with additional cheese and let it melt before serving.
Garnish with chopped cilantro if you desired.
Tips & Tricks
Here's some tips for making this slow cooker dish.
Brown the beef ahead of time: You can cook the ground beef the night before and store it in the fridge, saving time on the day you make it.
Make it spicier: If you like it hot, add some sliced jalapeños or a dash of hot sauce when adding the tomatoes.
Swap out beef: Ground turkey or chicken are great substitutes if you prefer. Often times ground turkey is cheaper, making it great when pinching pennies.
Top it off: Garnish with fresh cilantro, diced avocado, or a dollop of sour cream for extra flavor and texture.
Leftovers/Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm it up on the stove over low heat or in the microwave, adding a splash of broth if needed.
If you want to freeze it, let it cool completely, then transfer to a freezer-safe container for up to 3 months—just reheat thoroughly when ready to serve.
What to Serve with Slow Cooker Taco Pasta
Here are some of our favorites to serve with this Taco Pasta:
Garlic bread
Side salad
Corn on the cob
Tortilla or corn chips
F.A.Q.
How can I thicken the sauce if it’s too runny?
To thicken the sauce, you can stir in a tablespoon of cornstarch mixed with a bit of water, or cook with the lid off for the last 30 minutes.
What do I do if the pasta is undercooked?
If the pasta isn't fully cooked, just add a little more broth and continue cooking with the lid on until it's tender.
Can I make this recipe without a slow cooker?
Yes, you can cook everything in a large pot on the stove. Brown the beef, add the other ingredients, and simmer until the pasta is cooked.
Slow Cooker Taco Pasta
Ingredients
- 1 pound ground beef
- 2 Tablespoons taco seasoning 1 packet=2 Tablespoons
- 10 ounces diced tomatoes with green chilies undrained
- 8 ounces tomato sauce
- 1 cup beef broth
- 8 ounces uncooked elbow macaroni or rotini pasta
- 1 cup shredded cheddar cheese
- ½ cup sour cream optional
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess grease.1 pound ground beef
- Transfer the cooked beef to the slow cooker and add taco seasoning, diced tomatoes, tomato sauce, and beef broth. Stir to combine.2 Tablespoons taco seasoning, 10 ounces diced tomatoes with green chilies, 8 ounces tomato sauce, 1 cup beef broth
- Cover and cook on low for 3-4 hours.
- About 15 minutes before serving, stir in the uncooked pasta and cook for the remaining time until the pasta is tender.8 ounces uncooked elbow macaroni
- Once the pasta is cooked, mix in shredded cheddar cheese and stir until melted and creamy.1 cup shredded cheddar cheese
- Add sour cream if desired. Season with salt and pepper to taste.½ cup sour cream, Salt and pepper to taste
- If desired, top with additional cheese and allow it to melt prior to serving. Garnish with chopped cilantro.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
