There’s nothing better than a slow cooker meal that practically makes itself, and this Slow Cooker Taco Pasta is exactly that. It’s got all the bold flavors of tacos—seasoned beef, melty cheese, and just the right amount of spice—mixed with tender pasta for a creamy, comforting dish. If you love tacos but want an easy, no-fuss dinner, this is the recipe for you.
Slow Cooker Taco Pasta
4
servingsThis Slow Cooker Taco Pasta practically makes itself. It’s got all the bold flavors of tacos—seasoned beef, melty cheese, and just the right amount of spice—mixed with tender pasta for a creamy, comforting dish.
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Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 can (14.5 oz) diced tomatoes with green chilies, undrained
1 can (8 oz) tomato sauce
1 ½ cups beef broth
1 cup frozen corn
1 cup black beans, drained and rinsed
2 cups uncooked pasta (penne or rotini work great)
1 ½ cups shredded cheddar cheese
½ cup heavy cream
Fresh cilantro and sour cream for topping (optional)
Directions
- In a skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain any excess grease.
- Add the garlic and taco seasoning, stirring for about 30 seconds until fragrant.
- Transfer the beef mixture to the slow cooker. Stir in the diced tomatoes, tomato sauce, beef broth, corn, and black beans. Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Stir in the uncooked pasta and continue cooking on high for 30-40 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
- Once the pasta is cooked, stir in the shredded cheese and heavy cream. Let it sit for a few minutes to allow the cheese to melt and the sauce to thicken.
- Serve warm, garnished with fresh cilantro and a dollop of sour cream if desired.
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