My slow cooker pasta recipes are some of my most popular, and this Slow Cooker Taco Pasta is destined to be a hit! The flavors of your favorite meals combined into one delicious dinner that’s a cinch to make!
CourseMain Course
CuisineMexican
Prep Time15 minutes
Cook Time3 hours
Total Time 3 hours 15 minutes
Servings 4
Calories1030kcal
AuthorJennifer Draper
Ingredients
1 pound ground beef
1 cup frozen corn
14.5 oz diced tomatoes
15 oz canned black beans drained and rinsed
8 oz tomato sauce
2 tablespoons taco seasoning
4 oz whipped cream cheese
16 oz pasta noodles
3 cups chicken broth
4 oz shredded cheddar cheese
Instructions
Add ground beef to a skillet and cook while breaking apart with spatula until fully cooked
Transfer to slow cooker then add corn, tomatoes, beans, sauce, taco seasoning and broth
Cover and cook on high for 2-3 hours or low for 4-6
Add noodles and continue cooking on high until noodles soften, about 30-40 minutes
Add cheese and cream cheese and stir gently until combined and allow to rest covered for about 5 minutes before serving to ensure cheese is fully melted
Notes
Start with a little less water and add more if needed.
Stir every 5-10 minutes after adding pasta to ensure it cooks evenly
Add more broth ½ cup at a time if the pasta starts to dry out before it is tender.
If using a different pasta shape, be sure to note cooking time may
Add more veggies if desired
Use a multicooker to save a step and brown your meat and slow cook all in one pot.
This where I took author’s suggestion and customized it.
I find both black beans and meat to be overkill so I choose one or other. I used ground turkey today.
I don’t like corn so didn’t add.
Last of the week food stuff so I would have added a red bell pepper diced but I don’t have one so here we are with some peas for color.
I used my Arizona Dreams trial pack from Penzey’s for the taco seasoning added some salt as that is salt free, 1tsp cumin, a pinch of smoked paprika, and maybe 1/8 of my chipotle chili powder. I don’t like spice so this is perfect.
It took about 3 hours on my Aromaware Professional slow cooker setting on medium and looked very soupy. Add d pasta and it took about 40 more minutes. I did stir pasta about every 10 minutes.
I don’t know what universe she thinks this serves 4 unless she lives in land of giants. Seriously 16 ounces is a lot of pasta to add.
Is it good? Well, I was just going to snack on it in my little ramekin at 5:30 and around seven or so make some lettuce , tomato, and guac topping. Im going back for my third ramekin serving.
2 Comments
Used Slow Cooker Gourmet recipe here.
This made enough to feed an army or two teenage boys after hockey practice. I’m going to have repurpose it into soup I think.
https://slowcookergourmet.net/slow-cooker-taco-pasta/
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Notes
Nutrition Label
–+ servings
Slow Cooker Taco Pasta
My slow cooker pasta recipes are some of my most popular, and this Slow Cooker Taco Pasta is destined to be a hit! The flavors of your favorite meals combined into one delicious dinner that’s a cinch to make!
CourseMain Course
CuisineMexican
Prep Time15 minutes
Cook Time3 hours
Total Time 3 hours 15 minutes
Servings 4
Calories1030kcal
AuthorJennifer Draper
Ingredients
1 pound ground beef
1 cup frozen corn
14.5 oz diced tomatoes
15 oz canned black beans drained and rinsed
8 oz tomato sauce
2 tablespoons taco seasoning
4 oz whipped cream cheese
16 oz pasta noodles
3 cups chicken broth
4 oz shredded cheddar cheese
Instructions
Add ground beef to a skillet and cook while breaking apart with spatula until fully cooked
Transfer to slow cooker then add corn, tomatoes, beans, sauce, taco seasoning and broth
Cover and cook on high for 2-3 hours or low for 4-6
Add noodles and continue cooking on high until noodles soften, about 30-40 minutes
Add cheese and cream cheese and stir gently until combined and allow to rest covered for about 5 minutes before serving to ensure cheese is fully melted
Notes
Start with a little less water and add more if needed.
Stir every 5-10 minutes after adding pasta to ensure it cooks evenly
Add more broth ½ cup at a time if the pasta starts to dry out before it is tender.
If using a different pasta shape, be sure to note cooking time may
Add more veggies if desired
Use a multicooker to save a step and brown your meat and slow cook all in one pot.
Nutrition
Calories: 1030kcal | Carbohydrates: 123g | Protein: 59g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 135mg | Sodium: 1220mg | Potassium: 1666mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1148IU | Vitamin C: 20mg | Calcium: 353mg | Iron: 9mg
My notes:
This where I took author’s suggestion and customized it.
I find both black beans and meat to be overkill so I choose one or other. I used ground turkey today.
I don’t like corn so didn’t add.
Last of the week food stuff so I would have added a red bell pepper diced but I don’t have one so here we are with some peas for color.
I used my Arizona Dreams trial pack from Penzey’s for the taco seasoning added some salt as that is salt free, 1tsp cumin, a pinch of smoked paprika, and maybe 1/8 of my chipotle chili powder. I don’t like spice so this is perfect.
It took about 3 hours on my Aromaware Professional slow cooker setting on medium and looked very soupy. Add d pasta and it took about 40 more minutes. I did stir pasta about every 10 minutes.
I don’t know what universe she thinks this serves 4 unless she lives in land of giants. Seriously 16 ounces is a lot of pasta to add.
Is it good? Well, I was just going to snack on it in my little ramekin at 5:30 and around seven or so make some lettuce , tomato, and guac topping. Im going back for my third ramekin serving.
So it’s very good.