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Easy Slow Cooker Taco Pasta Recipe

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★★★★★

4.4 from 114 reviews

Easy Slow Cooker Taco Pasta is a flavorful and hearty Mexican-inspired dish that combines ground meat, taco seasoning, vegetables, creamy soup, salsa, and pasta cooked slowly to perfection. It’s an ideal weeknight dinner for busy families seeking minimal kitchen fuss but maximum taste, finished with melty cheddar cheese and customizable toppings.

Ingredients

Scale

Meat and Seasoning

  • 1 pound ground beef or turkey
  • 1 packet (1 ounce) taco seasoning

Vegetables and Beans

  • 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

Other Ingredients

  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 cup mild or medium salsa
  • 4 cups uncooked pasta (rotini, penne, or elbow macaroni)
  • 2 cups shredded cheddar cheese

Optional Toppings

  • Sour cream
  • Chopped cilantro
  • Diced onions
  • Jalapeños
  • Avocado

Instructions

  1. Brown the Meat: In a large skillet over medium-high heat, cook the ground beef or turkey until browned and crumbly. Drain off any excess grease to keep the dish from becoming too oily.
  2. Combine Ingredients in Slow Cooker: Transfer the browned meat to your slow cooker. Add the taco seasoning, diced tomatoes with green chilies (undrained), rinsed black beans, drained corn, condensed cream of mushroom soup, and salsa. Stir thoroughly to combine all ingredients evenly.
  3. Add Pasta: Stir in the uncooked pasta making sure it is mostly submerged in the liquid mixture for even cooking.
  4. Cook: Cover the slow cooker 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 encourage even cooking.
  5. Finish with Cheese: During the last 15-20 minutes of cooking, stir in the shredded cheddar cheese until it melts and makes the pasta creamy.
  6. Serve: Ladle the taco pasta into bowls and garnish with your favorite toppings such as sour cream, chopped cilantro, diced onions, jalapeños, or avocado for extra flavor and texture.

Notes

  • Refrigerate leftovers for up to 3-4 days. Freeze leftovers for 2-3 months for longer storage.
  • Reheat gently on low heat on stovetop or microwave, adding water or broth if needed to loosen.
  • Substitute ground turkey for beef for a leaner option.
  • Choose your favorite pasta shape for variety; shorter shapes like rotini or elbow macaroni work best.
  • Adjust taco seasoning level and salsa spiciness according to your heat preference.

Keywords: slow cooker taco pasta, easy slow cooker dinner, taco pasta recipe, one pot pasta, weeknight slow cooker meal

Find it online: https://foodbylina.com/easy-slow-cooker-taco-pasta-recipe/