Crockpot Taco Pasta: The Ultimate Taco Pasta Recipe
Introduction to Crockpot Taco Pasta
Crockpot Taco Pasta is a delightful blend of flavors that brings the essence of tacos directly into a comforting pasta dish. Perfect for busy weeknights, this dish combines the rich taste of ground beef and zesty taco seasoning with the heartiness of pasta, all simmered to perfection in your slow cooker. Whether you’re cooking for family or hosting friends, this easy recipe is sure to please everyone at the table!
A Personal Story Behind My Crockpot Taco Pasta Journey
Growing up, our family often gathered around the dinner table to enjoy hearty meals made with love. Taco night was always a favorite! I remember my mother’s delicious taco filling and how we would pile it high with toppings. As I started cooking for my own family, I wanted to capture that comfort while simplifying the process. That’s when I discovered the magic of the slow cooker! This Crockpot Taco Pasta became a staple in our house, combining the best of both worlds—pasta and tacos—into one easy dish.
What Makes This Crockpot Taco Pasta Recipe Special?
This recipe stands out for its convenience and versatility. With just a few ingredients, you can create a satisfying meal that’s bursting with flavor. The slow cooker allows the flavors to meld beautifully, and you can customize it with your favorite toppings. Plus, it’s perfect for meal prep or serving at gatherings, making it a crowd-pleaser. And let’s not forget the gooey, melted cheddar cheese that brings it all together!
The Full Crockpot Taco Pasta Recipe
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)
- 15-ounce can corn, drained
- 3 tablespoons taco seasoning
- 2 ½ cups water or low-sodium chicken broth
- 12 ounces shell pasta shapes (uncooked)
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet over medium-high heat, cook the ground beef seasoned with salt and pepper until browned. This should take about 5-7 minutes. Be sure to drain off any excess grease and transfer the beef to a slow cooker.
- Add the chopped bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and your choice of water or chicken broth to the slow cooker. Stir everything together until well combined.
- Cook the mixture on low for 5-6 hours or on high for 2-3 hours. Don’t worry if it seems a bit liquidy; the pasta will absorb the extra liquid later.
- About 15-30 minutes before serving, stir in the uncooked shell pasta, pressing it down into the liquid. If you cooked the mixture on low initially, it might take a bit longer for the crockpot to heat up to high, so keep an eye on it and adjust the cooking time as needed.
- Once the pasta is tender, stir in the shredded cheddar cheese until it melts beautifully into the dish. It’s now ready to serve!
Serving Suggestions and Variations for Crockpot Taco Pasta
This dish is incredibly versatile! Serve it with a dollop of sour cream on top, sprinkle with fresh chopped cilantro, or add extra shredded cheddar cheese for that cheesy goodness. For those who enjoy a bit of heat, consider using medium or hot salsa instead of mild. You can also customize your toppings with sliced avocado, jalapeños, or even a drizzle of hot sauce to elevate the flavors. This recipe can easily be doubled for larger gatherings, making it a fantastic option for feeding a crowd!
Frequently Asked Questions About Crockpot Taco Pasta
Can I use a different type of meat?
Absolutely! While this recipe uses ground beef, you can substitute it with ground turkey or chicken for a lighter option. Just keep in mind that cooking times may vary slightly.
Can I make this vegetarian?
Yes! Simply replace the ground beef with black beans or lentils and add more veggies like zucchini or mushrooms for a hearty vegetarian version.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth to loosen it up if necessary.
Can I freeze this dish?
Yes! This Crockpot Taco Pasta freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I serve with this dish?
Pair it with a simple side salad, garlic bread, or even tortilla chips for a fun crunch. A refreshing drink like iced tea or lemonade would also complement the meal nicely.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 2-6 hours
Total Time: 2 hours 15 minutes – 6 hours 30 minutes
Calories per Serving: 450
Servings: 6
Crockpot Taco Pasta
Equipment
- Slow Cooker A 4-quart or larger slow cooker is recommended.
Ingredients
Main Ingredients
- 1 lb lean ground beef browned and drained
- 1 cup bell pepper chopped
- 15 oz crushed tomatoes
- 1 cup jarred salsa mild or medium
- 15 oz corn drained
- 3 tbsp taco seasoning
- 2.5 cups water or low-sodium chicken broth
- 12 oz shell pasta shapes uncooked
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet over medium-high heat, cook the ground beef seasoned with salt and pepper until browned. Drain off excess grease and transfer to a slow cooker.
- Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water to the slow cooker. Stir to combine.
- Cook on low for 5-6 hours or high for 2-3 hours. There will be extra liquid, but it will be absorbed later when you add the pasta.
- Stir in the uncooked pasta, pressing it down into the liquid. Cook on high for 15-30 minutes, adjusting as needed based on your slow cooker.
- Stir in the cheddar cheese until melted. Serve with a dollop of sour cream, chopped fresh cilantro, and extra shredded cheddar.