Name: Slow Cooker Taco Pasta Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican-American
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), whole wheat or white; 1 cup shredded cheddar cheese

There's something unbelievably comforting about the blend of tacos and pasta all in one pot, and that’s exactly what the Slow Cooker Taco Pasta Recipe delivers. Imagine tender pasta soaked in spicy, cheesy taco flavors with ground beef and veggies, all effortlessly cooked while you're doing other things. It’s a game changer for busy nights!

A close-up of a black pot filled with a creamy pasta dish made of small shell pasta coated in a thick, orange sauce with bits of ground meat, red bell pepper cubes, and corn kernels mixed in. A wooden spoon holds a scoop of the pasta above the pot, showing the layers of textured sauce clinging to the pasta shells with small green herb pieces scattered throughout. The background is out of focus, making the pasta spoonful the clear center of attention. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Taco Pasta Recipe
Top Tip
How to Serve Slow Cooker Taco Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Taco Pasta Recipe

Why You'll Love This Recipe

I've made this Slow Cooker Taco Pasta Recipe countless times, and it never disappoints. It brings together the best of Mexican-inspired flavors with the cozy, hearty feel of pasta without any fuss. What really hooks me is how simple it is, yet it tastes like you slaved over it for hours.

Set-it-and-forget-it ease: Toss ingredients in your slow cooker, and come back to a flavorful, comforting meal ready to enjoy.
Perfect for busy days: Whether it’s a weeknight or a lazy weekend, this recipe frees up your time without skimping on taste.
Tons of flavor from simple ingredients: Taco seasoning and salsa add big personality without the need for dozens of spices.
Family-friendly and customizable: It pleases kids and adults alike, plus you can easily swap ingredients to suit your pantry or preferences.

Ingredients & Why They Work

This recipe combines familiar ingredients that you’re probably already comfortable with — and that’s one of the reasons it’s such a hit. The ground beef provides rich flavor and protein, while the salsa and taco seasoning bring that signature Southwest kick. Adding pasta makes it filling and fun. And the veggies add freshness and texture to round it out.

Flat lay of lean raw ground beef in a simple white ceramic dish, a whole red bell pepper cut into fresh chopped pieces in a white bowl, a small white bowl filled with bright crushed tomatoes, another small white bowl holding smooth mild salsa, a small white bowl of yellow corn kernels, a small white bowl with reddish-brown taco seasoning, a small white bowl filled with clear chicken broth, uncooked whole wheat shell pasta arranged loosely on a white plate, a small white bowl heaped with shredded orange cheddar cheese, two whole uncracked brown eggs placed neatly on the white surface, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: Browning this first locks in flavor and reduces excess grease before slow cooking.
Bell pepper: Adds sweetness and a bit of crunch, balancing the spices nicely.
Crushed tomatoes: Offer a tangy, saucy base that keeps everything moist.
Jarred salsa: Easy shortcut to add complex flavor without extra spice blends.
Corn: Sweet bursts that contrast beautifully with the savory beef and pasta.
Taco seasoning: The soul of the dish, combining cumin, chili powder, and garlic for that classic taco vibe.
Water or chicken broth: Keeps the slow cooker mixture juicy and helps cook the pasta later on.
Shell pasta: Small pasta shapes soak up that tasty sauce perfectly.
Shredded cheddar cheese: Melts in at the end, adding creamy richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Slow Cooker Taco Pasta Recipe is how easy it is to make it your own. I often tweak it depending on what I have in my fridge or what everyone’s mood calls for. You’ll enjoy how flexible it is to modify!

Variation: I sometimes swap ground beef for ground turkey to lighten it up while keeping protein. It still tastes fantastic and is lower in fat.
More Veggies: I’ve added chopped spinach with the pasta or sautéed onions with the beef for extra nutrients and flavor.
Add Beans: Sometimes I toss in black or pinto beans for extra fiber and heartiness—perfect if you want to stretch it further or skip the meat.
Make it Vegetarian: Try replacing the beef with two cans of beans or a meat substitute to keep all that delicious taco flavor without meat.

Step-by-Step: How I Make Slow Cooker Taco Pasta Recipe

A white plate holds a serving of shell pasta mixed with a brown meat sauce that includes small pieces of red and orange vegetables and corn, giving a chunky texture. On top of the pasta, a dollop of white sour cream sits beside three bright green slices of avocado arranged in a fan shape, all lightly sprinkled with small green herb leaves. The dish is on a white marbled surface with a small part of a white bowl containing thinly sliced avocado visible in the corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Browning the Beef for Flavor

Start by heating a large skillet over medium-high heat. Add your ground beef, seasoning with salt and pepper. Break it up as it cooks, stirring often so it browns evenly. This step adds depth and caramelization that you won’t get by just dumping everything raw into the slow cooker. Once browned, drain any excess grease to keep it from being too oily, then transfer the beef into the slow cooker.

Step 2: Layering the Flavors in the Slow Cooker

Add the chopped bell pepper, crushed tomatoes, jarred salsa, drained corn, and taco seasoning on top of the beef. Pour in the water or chicken broth. Give everything a good stir so those flavors can start mingling. You’ll notice there’s a fair bit of liquid, but don’t worry — the pasta will absorb it all later on.

Step 3: Slow Cooking to Perfection

Cover and cook on low for 5-6 hours or on high for 2-3 hours. This slow simmer lets the savory flavors meld together beautifully. Plus, the beef gets tender and the veggies soften just right. If you’re short on time, the high setting works fine, but the low setting is worth the wait in my opinion.

Step 4: Adding and Cooking the Pasta

When your slow cooker timer goes off, stir in the uncooked shell pasta, pushing it down gently so it’s fully submerged. Switch your slow cooker to high and let it cook for another 15-30 minutes. Keep an eye on it because pasta cook times vary depending on your cooker. The broth will soak into the pasta, making it creamy and flavorful.

Step 5: Finishing with Cheese and Enjoying

Once the pasta is tender, stir in the shredded cheddar cheese until melted. This creates a gorgeous, melty finish that brings it all together. Serve it up hot with your favorite toppings to make it extra special.

Top Tip

I’ve learned a few things after making this Slow Cooker Taco Pasta Recipe several times, and these tips truly make it easier and tastier. Don’t let the extra liquid worry you—it’s supposed to be that way until you add the pasta!

Brown the Meat First: It adds unbeatable flavor and keeps the dish from tasting one-dimensional.
Keep an Eye on Pasta Time: It varies by slow cooker size and heat, so check for tenderness instead of relying strictly on time.
Use Mild Salsa if You Don’t Like Heat: I often use a mild salsa because it lets the other spices shine and keeps the whole family happy.
Stir Gently but Thoroughly: When adding pasta, press it under the liquid to ensure even cooking but avoid smashing the pasta.

How to Serve Slow Cooker Taco Pasta Recipe

Garnishes

I like topping mine with a cooling dollop of sour cream, a sprinkle of fresh cilantro, and an extra handful of shredded cheddar cheese. The sour cream balances the spices, fresh cilantro adds brightness, and more cheese makes everything irresistibly creamy.

Side Dishes

I often pair this meal with simple tortilla chips for some crunch or a fresh green salad dressed lightly with lime vinaigrette. Both help round out the meal without competing with the bold flavors of the pasta.

Creative Ways to Present

For casual gatherings, I’ve served this in mini slow cooker servers right at the buffet table so guests can help themselves. Sometimes I scoop it into warm tortilla bowls to turn it into taco bowls that are fun for kids. Adding a side of guacamole or sliced avocado uplifts the presentation and flavor.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge. It usually lasts beautifully for 3-4 days. When I reheat it, the sauce sometimes thickens a bit, so I stir in a splash of broth or water to loosen it back up.

Freezing

Freezing this recipe works surprisingly well. I portion it into freezer-safe containers and freeze for up to 3 months. Thaw it overnight in the fridge before reheating. I find cheese melts just as nicely the second time around, making it perfect for batch cooking.

Reheating

For reheating, I prefer warming it up gently in a saucepan over low heat, stirring often, or microwaving in short bursts with a splash of water to prevent dryness. Either method keeps the pasta tender and prevents it from sticking.

Frequently Asked Questions:

Can I use a different type of pasta in this Slow Cooker Taco Pasta Recipe?

Absolutely! Shells are great because they hold onto the sauce, but elbow macaroni, rotini, or small penne also work well. Just adjust the cooking time slightly since different pastas have varied cooking times.

How can I make this recipe vegetarian?

To make a vegetarian version, swap the ground beef for two cans of beans like black beans or pinto beans. You could also use plant-based meat substitutes. Just make sure to rinse and drain the beans before adding them.

Will the pasta get mushy if I cook it too long in the slow cooker?

Pasta can get mushy if left in the slow cooker too long, so it’s best to add it during the last 15-30 minutes of cooking. Keep a close eye on it and check frequently to get the perfect tender texture without overcooking.

Can I make this recipe in an Instant Pot instead of a slow cooker?

Yes! You can brown the beef using the sauté function, then add the rest of the ingredients (except pasta) and pressure cook for about 10 minutes. Release pressure, stir in pasta, then cook on sauté until pasta is tender. Just watch the liquid levels to avoid burning.

Final Thoughts

This Slow Cooker Taco Pasta Recipe holds a special place in my rotation because it’s the perfect balance of flavor, convenience, and heartiness. I love knowing I can throw ingredients in the slow cooker in the morning and come home to a meal that feels like a little celebration of comfort food. I hope you enjoy making and eating this as much as I do—it’s a simple, satisfying way to bring everyone to the table with smiles.