Go Back Email Link
easy crockpot taco pasta served for dinner
Isaac blogger

Slow Cooker Taco Pasta

This creamy slow cooker taco pasta is an easy one-pot dinner made with seasoned beef, pasta, salsa, and melted cheese for a comforting family-friendly meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6
Course: Dinner / Main Course
Cuisine: Mexican-Italian Fusion
Calories:
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs ground beef
  • 1 lb pasta shells or rotini (uncooked)
  • 2 packets taco seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 can (14.5 oz) diced tomatoes with juice
  • 1 cup broth (beef or vegetable)
  • ½ cup salsa
  • 2 cups shredded cheese (Mexican blend or cheddar)
  • Nonstick spray

Method
 

  1. Before You Begin
  2. Prepare your slow cooker and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook ground beef in a skillet over medium heat until no pink remains and internal temperature reaches 160°F (71°C). Drain excess fat. Stir in taco seasoning, chili powder, and cumin.
  4. Lightly spray the slow cooker insert.
  5. Add cooked beef, uncooked pasta, diced tomatoes with juice, broth, salsa, and 1 cup cheese in layers. Do not stir.
  6. Cover and cook on LOW for about 2½ hours or until pasta is tender. Avoid lifting lid during cooking.
  7. Stir gently to combine. Add remaining cheese and cover for 5–10 minutes until melted.
  8. Let rest 5 minutes before serving to allow sauce to thicken and temperature to stabilize.

Notes

  • Use recommended ingredient amounts for best texture.
  • Results may vary based on cookware, appliance heat level, and ingredient temperature.
  • Begin checking doneness early since slow cooker temperatures can differ.
  • Add a small amount of broth at the end if mixture thickens more than desired.
  • Stir gently after cooking to maintain texture and prevent breakage.
  • Refrigerate leftovers within 2 hours and store in an airtight container up to 4 days.
  • Reheat gently with a splash of broth until heated through.