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Slow Cooker Taco Pasta
5 from 3 votes

Slow Cooker Taco Pasta

Slow Cooker Taco Pasta is loaded with taco-seasoned ground beef, pasta shells, gooey cheese, and corn. This delicious meal is easy to prepare and 100% kid-approved!

Prep Time
15 mins
Cook Time
6 hrs
Servings: 8
Course: Main Course, Lunch, Dinner, Others
Cuisine: American, Mexican

Ingredients

  • 1 pound ground beef lean
  • salt to taste
  • black pepper to taste
  • 3 Tablespoons taco seasoning mild
  • 1/4 cup water
  • 1 can (15 ounces) crushed tomatoes
  • 1 ½ cups mild salsa
  • 3 cups chicken broth I use chicken broth, or beef broth
  • 1 can (15 ounces) whole kernel corn drained
  • 1/2 cup Nacho Cheese Dip​ (I use Tostitos cheese dip in the jar)
  • 12 ounces pasta shells small
  • 1 cup cheddar cheese shredded, mild
Toppings:
  • cilantro
  • sour cream
  • guacamole
  • diced tomatoes

Instructions

    Cup of Yum
  1. Cook and crumble the ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease. Add salt, pepper, taco seasoning and water to beef. Continue to stir and bring mixture to a boil. Turn off heat and carefully pour beef into a greased 7-quart slow cooker.
  2. Add the crushed tomatoes, salsa, broth, corn and nacho cheese dip. Stir. Cover with lid and cook on Low heat for 5 to 6 hours OR cook on High heat for 3 to 4 hours.
  3. Add small pasta shells to slow cooker. Stir, then cover with lid. Cook another 20 minutes on High heat or until pasta is cooked and tender. Sprinkle the cheese evenly over the top.
  4. Serve taco pasta in individual bowls and top with your favorite taco toppings. Enjoy! :)