Can I use a different pasta shape in the Slow Cooker Taco Pasta Recipe?

Absolutely! While shell pasta is great for holding sauce, small shapes like elbow macaroni or rotini also work well—just adjust the cooking time accordingly since some pasta cooks faster than others.

What if I don’t have jarred salsa on hand?

You can substitute with your favorite tomato-based sauce or a combination of diced tomatoes and a pinch of chili powder, cumin, and garlic powder for a quick homemade salsa flavor. Just make sure it’s well seasoned to keep that taco taste shining through.

Can I make this recipe vegetarian or vegan?

Definitely! Replace the ground beef with beans such as black beans or pinto beans to keep protein in the mix. For a vegan option, use plant-based cheese or omit it altogether and ensure your broth is vegetable-based.

How do I avoid pasta getting mushy in the slow cooker?

The key is to add the pasta later in the cooking process and check it frequently, since overcooking can happen quickly in slow cookers. Using quick-cooking pasta shapes and turning the heat off promptly when tender helps keep the texture just right.

Slow Cooker Taco Pasta – Easy Comfort Food for Busy Nights

Description

A flavorful and easy slow cooker taco pasta recipe combining ground beef, vegetables, taco seasoning, and pasta for a comforting and hearty meal perfect for busy days.

Ingredients

Scale

Main Ingredients

1 pound lean ground beef
Salt and pepper to taste
1 bell pepper, chopped
15 ounce can crushed tomatoes
1 cup jarred salsa (mild recommended)
15 ounce can corn, drained
3 tablespoons taco seasoning
2 ½ cups water or low sodium chicken broth (combination of one 14.5 ounce can chicken broth plus water to make total)
12 ounces shell pasta shapes (uncooked, whole wheat or white)
1 cup shredded cheddar cheese

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Instructions

Brown the Beef Heat a large skillet over medium-high heat. Add the ground beef and season with salt and pepper. Cook the meat, crumbling it and stirring often, until browned. Drain off excess grease. Transfer beef to the slow cooker.
Add Vegetables and Liquids Add the chopped bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and broth or water to the slow cooker. Stir well to combine all ingredients.
Slow Cook the Mixture Cook on low for 6 hours or on high for 3 hours. The mixture will have extra liquid at this point; this will be absorbed when pasta is added later.
Cook the Pasta Stir in the uncooked shell pasta and press it down into the liquid. Cook on high for 30 minutes. Pasta cook time may vary depending on slow cooker heat.
Add Cheese and Serve Stir in the shredded cheddar cheese until melted and combined. Serve immediately, optionally topped with sour cream, chopped fresh cilantro, and additional cheddar cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Leftovers can be frozen for up to 3 months; thaw overnight in the refrigerator and reheat in the microwave.
For a lighter dish, substitute ground turkey for the ground beef.
Increase vegetable content by adding sautéed onion with the beef, fresh spinach with the pasta, or finely chopped carrots with the tomatoes to enhance flavor and nutrition.
Add a can of rinsed black or pinto beans for extra protein and fiber.
To make the dish vegetarian, substitute two cans of beans in place of ground beef.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 22 g
Cholesterol: 60 mg