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Easy Slow Cooker Taco Pasta

Easy Slow Cooker Taco Pasta

Discover the ultimate weeknight dinner solution with this Easy Slow Cooker Taco Pasta, a recipe designed to deliver maximum flavor with minimal effort. Perfect for busy families or anyone craving a hearty, delicious meal without the kitchen fuss, this slow cooker pasta dish is a game-changer for your meal prep repertoire.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef or turkey
  • 1 packet (1 ounce) taco seasoning
  • 1 can (10 ounces) diced tomatoes and green chilies undrained
  • 1 can (15 ounces) black beans rinsed and drained
  • 1 can (15 ounces) corn drained
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 cup mild or medium salsa
  • 4 cups uncooked pasta such as rotini, penne, or elbow macaroni
  • 2 cups shredded cheddar cheese
Optional toppings
  • sour cream
  • chopped cilantro
  • diced onions
  • jalapeños
  • avocado

Equipment

  • Large skillet
  • Slow Cooker

Method
 

  1. In a large skillet over medium-high heat, cook the ground beef or turkey until browned and crumbly. Drain off any excess grease.
    1 pound ground beef or turkey
  2. Transfer the browned meat to your slow cooker. Add the taco seasoning, diced tomatoes and green chilies (undrained), rinsed and drained black beans, drained corn, condensed cream of mushroom soup, and salsa. Stir everything together to combine thoroughly.
    1 pound ground beef or turkey, 1 packet (1 ounce) taco seasoning, 1 can (10 ounces) diced tomatoes and green chilies, 1 can (15 ounces) black beans, 1 can (15 ounces) corn, 1 can (10.5 ounces) condensed cream of mushroom soup, 1 cup mild or medium salsa
  3. Stir in the uncooked pasta. Make sure the pasta is mostly submerged in the liquid mixture.
    4 cups uncooked pasta
  4. Cover the slow cooker and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 8 hours, until the pasta is tender and the sauce has thickened. Stir occasionally to ensure even cooking and prevent sticking.
  5. During the last 15-20 minutes of cooking, stir in the shredded cheddar cheese until it is completely melted and the pasta is creamy.
    2 cups shredded cheddar cheese
  6. Ladle the Easy Slow Cooker Taco Pasta into bowls and top with your favorite taco fixings such as sour cream, chopped cilantro, diced onions, jalapeños, or avocado.
    sour cream, chopped cilantro, diced onions, jalapeños, avocado

Notes

Refrigerated leftovers will stay fresh for up to 3-4 days. Freeze for up to 2-3 months.
Reheat gently on low heat, adding water or broth if needed, or microwave.