Crock Pot Taco Pasta
This Crock Pot Taco Pasta is an easy, cheesy slow cooker dinner that combines bold taco flavors with comforting pasta. Made with seasoned ground beef, tender noodles, and plenty of melty cheese, it’s a family-friendly meal perfect for busy weeknights.
Servings: 6 servings
Calories: 460kcal
Cost: 2
Equipment
- slow cooker (7-quart recommended)
- skillet for browning beef
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- 1 can diced tomatoes with green chilies
- 2 cups beef broth
- 8 oz uncooked pasta shells or rotini
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- salt and pepper, to taste
Instructions
- Brown the ground beef with the diced onion in a skillet over medium heat. Drain excess fat and transfer to the slow cooker.
- Add taco seasoning, diced tomatoes with green chilies, and beef broth. Stir until well combined.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- About 30 minutes before serving, stir in the uncooked pasta, making sure it is submerged.
- Cover and continue cooking until pasta is tender, stirring once halfway through.
- Stir in half of the cheese until melted, then sprinkle remaining cheese on top. Cover for 5 minutes until melted.
Notes
Add pasta during the final cooking stage to prevent overcooking. Stir well before serving so the cheese is evenly distributed.