Hearty Crockpot Taco Pasta: Your New Go-To Family Favorite
Hearty Crockpot Taco Pasta is a comforting, easy-to-make dish that combines savory beef, creamy cheese, and vibrant veggies, perfect for busy weeknights.
Equipment
- Slow cooker
Ingredients
For the Meat
- 1 pound Ground Beef Use 85/15 or 90/10 for balance.
- 1 teaspoon Salt Adjust according to taste.
- 1 teaspoon Black Pepper Freshly ground is preferable.
For the Vegetables
- 1 medium Bell Pepper Can be swapped with other peppers or omitted.
- 1 medium Onion Swap with shallots for a sweeter taste.
For the Base
- 28 ounces Crushed Tomatoes Use quality brands for best texture.
- 1 cup Salsa Can substitute with store-bought or homemade.
- 1 cup Corn Drain well before adding.
For the Seasoning
- 2 tablespoons Taco Seasoning Adjust according to your spice preference.
- 1 cup Water Required for cooking pasta.
For the Pasta
- 8 ounces Shell Pasta Adjust cooking time if replacing with other pasta types.
For the Cheese
- 1 cup Cheddar Cheese Use high-quality for best melting.
Instructions
Preparation
- Brown the ground beef in a skillet for 5-7 minutes until it’s no longer pink. Drain excess fat to keep your dish from becoming greasy.
- Dice the bell pepper and onion, then add them to the crockpot.
- Combine the beef with the veggies, crushed tomatoes, salsa, corn, taco seasoning, salt, pepper, and water in the slow cooker. Stir well to ensure everything is nicely mixed.
- Cover and cook on low for 5-6 hours or high for 2-3 hours.
- Stir in the shell pasta and cook on high for 15-30 minutes, until the pasta is tender.
- Turn off the slow cooker and mix in the cheddar cheese until melted.
- Serve hot with your choice of toppings, such as sour cream, jalapeños, or fresh cilantro.
Notes
For added crunch, consider garnishing with crushed tortilla chips. Store leftovers in an airtight container in the fridge for up to 4 days and freeze for longer storage. Reheat by adding water or broth to restore creaminess.