Description
This Slow Cooker Taco Pasta is a comforting and flavorful one-pot meal perfect for busy weeknights. Ground beef seasoned with mild taco spices is simmered with tomatoes, salsa, broth, corn, and nacho cheese dip, then combined with tender pasta shells. Topped with shredded cheddar cheese and garnished with fresh toppings like cilantro, sour cream, guacamole, and diced tomatoes, this hearty dish is sure to please the whole family.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- Salt and pepper, to taste
- 3 Tablespoons mild taco seasoning
- 1/4 cup water
- 1 can (15 ounces) crushed tomatoes
- 1 ½ cups mild salsa
- 3 cups chicken broth (or beef broth)
- 1 can (15 ounces) whole kernel corn, drained
- 1/2 cup nacho cheese dip (such as Tostitos cheese dip)
- 12 ounces small pasta shells
- 1 cup shredded mild cheddar cheese
Optional Toppings
- Cilantro, for garnish
- Sour cream
- Guacamole
- Diced tomatoes
Instructions
- Cook the beef: In a large skillet over medium-high heat, cook and crumble the ground beef until it is no longer pink. Drain any excess grease. Season with salt, pepper, and mild taco seasoning, then add 1/4 cup water. Stir and bring the mixture to a boil. Turn off the heat once boiling.
- Transfer to slow cooker and combine: Carefully pour the cooked beef mixture into a greased 7-quart slow cooker. Add crushed tomatoes, salsa, chicken broth, drained corn, and nacho cheese dip. Stir everything together to combine well.
- Slow cook the mixture: Cover with the lid and cook on Low heat for 5 to 6 hours or on High heat for 3 to 4 hours, allowing flavors to meld and the ingredients to cook thoroughly.
- Add pasta and finish cooking: Stir in the small pasta shells into the slow cooker. Cover and cook on High heat for another 20 minutes or until the pasta is tender and cooked through.
- Add cheese and serve: Sprinkle shredded cheddar cheese evenly over the top of the pasta. Serve portioned into individual bowls and top with your favorite taco toppings such as cilantro, sour cream, guacamole, and diced tomatoes. Enjoy your hearty and flavorful taco pasta!
Notes
- You can substitute chicken broth with beef broth for a richer flavor.
- If you prefer a spicier dish, use medium or hot salsa and taco seasoning.
- For a vegetarian version, replace ground beef with cooked lentils or meat substitute and use vegetable broth.
- Be sure to use small pasta shells for even cooking and better texture.
- The slow cooker size should be at least 7 quarts to accommodate all ingredients comfortably.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or on the stovetop.
