Description
Easy Slow Cooker Taco Pasta combines the bold flavors of seasoned ground beef and Mexican spices with comforting pasta, all cooked effortlessly in a slow cooker. Perfect for busy weeknights, this family-friendly recipe is flavorful, filling, and customizable, delivering a warm and satisfying meal with minimal effort and cleanup.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 can (10 oz) Rotel tomatoes (tomatoes with green chilies)
- 1 packet taco seasoning
- 2 cups beef broth
- 8 oz uncooked small pasta shapes (elbows or shells)
- 1 cup shredded cheese (cheddar, Monterey Jack, or queso fresco blend)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Optional Ingredients
- 1/2 cup diced bell peppers
- 1 can black beans, drained and rinsed
- Diced jalapeños or hot sauce to taste
Instructions
- Brown the Meat: Start by browning your ground beef in a skillet over medium heat until fully cooked and no longer pink. Drain any excess fat to keep the dish from becoming greasy, then transfer the meat into the slow cooker.
- Add Aromatics and Seasonings: Stir in chopped onions, minced garlic, and taco seasoning with the cooked beef in the slow cooker. These layers are the key to unlocking vibrant taco flavor throughout the dish.
- Incorporate Liquids and Pasta: Pour in beef broth and Rotel tomatoes, stirring everything together. Add the uncooked pasta right in—the broth helps it cook perfectly as the slow cooker works its magic, absorbing all the spices.
- Cook Low and Slow: Set your slow cooker to low heat and let everything simmer for 3 to 4 hours. This gentle cooking ensures the pasta becomes tender and flavors meld beautifully without overcooking.
- Add Cheese and Serve: About 15 minutes before serving, sprinkle shredded cheese over the top. Close the lid and let it melt to create a gooey finish. Give it a good stir and enjoy!
Notes
- Always brown your ground meat first to develop deeper flavor and reduce greasy texture.
- Use small pasta shapes like elbows or shells to ensure even, perfect cooking in the slow cooker.
- Do not cook pasta longer than 4 hours on low to avoid mushy texture.
- Stir gently towards the end to prevent pasta from breaking apart.
- Add fresh toppings like cilantro, avocado, or lime juice last for a fresh burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
Keywords: slow cooker, taco pasta, ground beef, Mexican, easy dinner, weeknight meal, one-pot, family-friendly, Tex-Mex
