Irresistible Slow Cooker Taco Pasta

Some days are just too chaotic to stand over the stove for an hour, and that is when I crave something effortless. This Slow Cooker Taco Pasta saves the day by simmering away while I tackle my to-do list.

The rich aroma of seasoned beef and tomatoes fills the kitchen long before dinnertime. It is a cozy, cheesy meal that feels like a warm hug at the end of a long day.

Why This Slow Cooker Taco Pasta is a Family Favorite

You get all the zesty flavors of a taco night combined with the satisfying comfort of a pasta bake. It requires minimal prep work since the slow cooker handles the heavy lifting for you.

The sauce thickens beautifully on its own without needing any complicated roux or extra pans. My kids always ask for seconds because the cheesy shells are incredibly fun to eat.

Cleanup is a breeze since almost everything happens right in the ceramic insert. This Slow Cooker Taco Pasta is perfect for meal prepping because the flavors taste even better the next day.

If you love effortless comfort food, you need to try my Minestrone Soup Recipe for another hearty bowl. Fans of rich tomato bases will also adore the classic flavor in my Tomato Soup Recipe.

Everything You Need for Perfect Slow Cooker Taco Pasta

• 1 pound lean ground beef
• Salt and black pepper
• 1 bell pepper, chopped (any color)
• 1 (15-ounce) can crushed tomatoes
• 1 cup jarred salsa (mild or medium)
• 1 (15-ounce) can corn, drained
• 3 tablespoons Slow Cooker Taco Pasta seasoning (or 1 packet)
• 2 1/2 cups water or low-sodium chicken broth
• 12 ounces medium shell pasta (uncooked)
• 1 cup shredded cheddar cheese

My Method for Perfect Slow Cooker Taco Pasta

1. Heat a large skillet over medium-high heat and brown the ground beef until it is fully cooked through. Drain off any excess grease and transfer the meat to your slow cooker.
2. Add the chopped bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and the water or broth to the pot. Stir everything well to combine the ingredients.
3. Cover and cook on Low heat for 5 to 6 hours or on High heat for 2 to 3 hours.
4. Stir in the uncooked pasta shells, pressing them down into the liquid so they are submerged.
5. Cover and cook on High for 15 to 30 minutes, checking occasionally until the pasta is tender.
6. Stir in the shredded cheddar cheese just before serving so it melts into the sauce.

My Best Tips for Perfect Slow Cooker Taco Pasta

Always brown the ground beef in a skillet before adding it to the crockpot to ensure the best texture and flavor depth. Dumping raw meat directly into the liquid can result in a greasy sauce for your Slow Cooker Taco Pasta.

Be careful not to overcook the pasta shells during the final stage or they might become mushy. I usually check them after fifteen minutes on high heat to see if they are tender yet firm.

Use a high-quality block of sharp cheddar cheese and grate it yourself for the smoothest melt. Pre-shredded cheese often contains anti-caking agents that can make your sauce slightly grainy.

How to Serve This Slow Cooker Taco Pasta

I love topping individual bowls with a generous dollop of sour cream and some diced fresh avocado. A sprinkle of chopped cilantro adds a pop of color and freshness to the rich, cheesy sauce.

Serve this Slow Cooker Taco Pasta alongside a crisp green salad with vinaigrette to balance the hearty meal. Crusty garlic bread is also excellent for soaking up every last bit of the savory tomato sauce.