Dinner

Easy Slow Cooker Taco Pasta Recipe

Bylina moretti December 18, 2025December 18, 2025

Introduction

Easy Slow Cooker Taco Pasta is a flavorful and comforting dish perfect for busy weeknights. Combining the zest of taco seasoning with tender pasta and melted cheese, this recipe requires minimal prep and delivers maximum taste.

A white plate holds a serving of twisted pasta coated in a rich red tomato sauce mixed with pieces of browned ground meat, creating a hearty texture. The pasta is topped with a small sprinkle of chopped fresh green herbs and a few scattered small bits of white cheese. The dish sits on a white marbled surface, with two blurred white plates with other foods in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef or turkey
1 packet (1 ounce) taco seasoning
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, drained
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup mild or medium salsa
4 cups uncooked pasta (such as rotini, penne, or elbow macaroni)
2 cups shredded cheddar cheese
Optional toppings: sour cream, chopped cilantro, diced onions, jalapeños, avocado

Instructions

Step 1: In a large skillet over medium-high heat, cook the ground beef or turkey until browned and crumbly. Drain off any excess grease.
Step 2: Transfer the browned meat to your slow cooker. Add the taco seasoning, diced tomatoes and green chilies (with their juice), black beans, corn, cream of mushroom soup, and salsa. Stir well to combine.
Step 3: Stir in the uncooked pasta, making sure it is mostly submerged in the liquid mixture.
Step 4: Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, until the pasta is tender and the sauce has thickened. Stir occasionally to prevent sticking and ensure even cooking.
Step 5: During the last 15 to 20 minutes of cooking, stir in the shredded cheddar cheese until melted and creamy.
Step 6: Serve hot, topped with your favorite taco fixings like sour cream, cilantro, onions, jalapeños, or avocado.

Tips & Variations

For a lighter version, use ground turkey and reduced-fat cheese.
Substitute cream of mushroom soup with cream of chicken soup if preferred.
Add chopped bell peppers or jalapeños at the start for extra color and heat.
Use gluten-free pasta to make this recipe gluten-free.

Storage

Store refrigerated leftovers in an airtight container for up to 3-4 days. For longer storage, freeze the pasta in a freezer-safe container for 2-3 months. Reheat gently on low heat on the stove, adding a splash of water or broth if needed, or microwave until warmed through.