This slow cooker taco pasta is one of our favorite easy crockpot meals! With ground beef, pasta shells, seasonings and cheese, it’s so flavorful and comforting.
In this busy season of life, slow cooker recipes are saving me. They’re the easiest way for me to get dinner on the table! Once all of the kids are home from school, some days it can be nearly impossible for me to get into the kitchen to cook a meal.
That’s where easy crockpot meals like this slow cooker taco pasta come in! With dinner prepped ahead, I can focus on family time in the evenings.
This crockpot taco pasta is a meal I always look forward to. The flavor is spot on, and it’s just the kind of warm comfort food I crave after a long day. Cheesy pasta with ground beef and delicious taco flavors – it is so good! I think you’re going to love this recipe just as much as my family does.
This slow cooker dinner was amazing! Super easy to prep and ready right after work (with the help of my husband since he’s off earlier than me by adding the pasta in) thank you for this delicious recipe, it’ll definitely be a repeat in my household!
Veronika
Slow Cooker Taco Pasta Ingredients
When I created this recipe, I wanted it to be as easy as possible. My first thought was to make it a no chopping required recipe, like my Slow Cooker Chicken Taco Soup. But I really wanted some veggies in this taco pasta so I added a chopped bell pepper. In the recipe variations below I’ve given you ideas for how to add more veggies to this taco pasta.
- Ground Beef: Use lean ground beef or drain off the excess grease after browning it. For a lighter dish, you can substitute ground turkey.
- Salt & Pepper: To season the meat.
- Bell Pepper: Use any color that you have on hand.
- Crushed Tomatoes: You’ll need one 15-ounce can of crushed tomatoes.
- Salsa: I use jarred salsa as an easy way to add flavor to the taco pasta. I use mild salsa. If you want it spicier you can use medium.
- Corn: Canned corn works great here.
- Taco Seasoning: I love to use my homemade Taco Seasoning Recipe. I usually make a big batch and store it in my spice drawer so it’s always ready to use.
- Water or Broth: This is the liquid that will be absorbed by the pasta as it cooks. Chicken broth will make the dish more flavorful than water.
- Shell Pasta: I love to use medium shell pasta in this recipe, but any short pasta shape (elbows, spiral pasta) will work. You’ll need 12 ounces of pasta, which is 3/4 of a one pound box.
- Cheddar Cheese: We stir the shredded cheddar in at the end.
Find the printable recipe with ingredient amounts below.
How to Make Crockpot Taco Pasta
With only 10 minutes prep, this comforting pasta dish couldn’t be easier or faster to make!
Start by browning the ground beef in a skillet on the stove. This step is necessary for the best flavor and texture. Then transfer the browned beef to the slow cooker.
Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and water or broth. Stir to mix everything together.
Slow cook on low for 5-6 hours or high for 2-3 hours. At this point, it will look pretty liquidy. Don’t worry, the extra liquid will be absorbed by the pasta, which we’ll add near the end of the cook time.
Stir in the pasta. Cook on high for 15-30 minutes, until the pasta is tender. The pasta cook time will vary by slow cooker. If you did the initial cook time on low and are now switching to high, the crockpot will take a bit longer to heat up and cook the pasta.
Stir in the shredded cheddar and serve. I love to serve this with a spoonful of sour cream, chopped fresh cilantro and chopped avocado.
Recipe Variations
Here are a few ideas for ways you can adapt this recipe to your tastes:
- More vegetables: You can add chopped onion (sauté it with the ground beef), chopped fresh spinach (stir it in with the pasta), and/or finely chopped carrot (add it with the tomatoes and be sure to chop it small so it gets tender).
- Add beans: You can add a can of black beans, rinsed and drained, to this recipe.
- Make it vegetarian: Substitute two cans of beans for the beef to make this meal vegetarian.
- Instant Pot version: Want to make this in your Instant Pot? You’ll love my Instant Pot Taco Pasta recipe!
What to Serve with Taco Pasta
This mash-up between tacos and pasta is a hearty meal, so you don’t need much in the way of side dishes. Try one or two of these:
- Salad. A basic Green Salad makes a nice, light side dish for this hearty pasta.
- Bread. Slice up a loaf of French bread or make some Garlic Bread.
- Vegetables. I’d go with Roasted Broccoli or Sautéed Zucchini.
- Fruit. My kids love fresh fruit with their meal.
More Easy Crockpot Meals
Try one of these easy crockpot recipes next!
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Easy Slow Cooker Taco Pasta
Ingredients
- 1 pound lean ground beef
- salt and pepper
- 1 bell pepper, chopped
- 15 ounce can crushed tomatoes
- 1 cup jarred salsa, I used mild
- 15 ounce can corn, drained
- 3 tablespoons taco seasoning, I use this easy recipe
- 2 ½ cups water or low sodium chicken broth, I used one 14.5 ounce can chicken broth plus enough water to total 2 ½ cups
- 12 ounces shell pasta shapes (uncooked), whole wheat or white
- 1 cup shredded cheddar cheese
Instructions
- 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 slow cooker.
- Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.
- Cook on low for 5-6 hours or high for 2-3 hours. (There will be lots of extra liquid. Don't worry, the liquid will be absorbed later when you add the pasta.)
- Stir in the pasta and press it all down into the liquid. Cook on high for 15-30 minutes. Pasta cook time will vary by slow cooker. (If you did the initial cook time on the low setting, it will take longer for the crockpot to heat up to high, so the pasta will take longer to cook.)
- Stir in the cheddar cheese and serve. It's delicious with a spoonful of sour cream, chopped fresh cilantro and more shredded cheddar.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Leftovers can also be frozen for up to 3 months. Thaw overnight in the refrigerator and then reheat in the microwave.
- For a lighter dish, substitute ground turkey for the ground beef.
- More veggies: You can add chopped onion (sauté it with the ground beef), chopped fresh spinach (stir it in with the pasta), and/or finely chopped carrot (add it with the tomatoes and be sure to chop it small so it gets tender).
- Add beans: You can add a can of black beans or pinto beans, rinsed and drained.
- Make it vegetarian: Substitute two cans of beans for the beef to make this meal vegetarian.
I originally shared this recipe in October 2017. Post updated April 2025 with new photos and more helpful information.
I do want to add to my last comment… the crockpot and air fryer have changed my life. I am 65 and get so overheated when cooking. But now using the crockpot and air fryer I enjoy cooking again. The purpose for me is putting it all together quickly and not having to think about it all day. The last 30 minutes I add pasta and make air fryer breadsticks. Thank you for all of your wonderful recipes!! It has made my life easier!!