This recipe for Slow Cooker Taco Pasta is kid-friendly and hearty filled with seasoned ground beef, tender pasta, tangy tomatoes and a creamy, cheesy sauce.
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Slow Cooker Taco Pasta
This recipe for Slow Cooker Pasta hits all of the high notes for me as a family-friendly meal. For one, it uses the slow cooker which means that I can get dinner started in the morning and forget about it until later. Its also hearty, quick, easy and has macaroni noodles, making it great for all ages.
I love having a few of these easy family-friendly recipes in my back pocket for rushed evenings. This recipe is filled with seasoned ground beef, tangy tomatoes, tender noodles and coated in a creamy sauce. I know your family will love it. If you want more quick and easy slow cooker recipes, be sure to check out the links below.
Want More Family-Friendly Slow Cooker Recipes? Here are a few of our favorites:
Ingredients for Slow Cooker Taco Pasta:
- ground beef
- taco seasoning
- diced tomatoes with green chilies
- tomato sauce
- beef broth
- elbow macaroni or rotini pasta
- shredded cheddar cheese
- sour cream
- Salt and pepper
How to Make Slow Cooker Taco Pasta:
In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess grease.
Transfer the cooked beef to the slow cooker and add taco seasoning, diced tomatoes, tomato sauce, and beef broth. Stir to combine.
Cover and cook on low for 3-4 hours.
About 15 minutes before serving, stir in the uncooked pasta and cook for the remaining time until the pasta is tender.
Once the pasta is cooked, mix in shredded cheddar cheese and stir until melted and creamy.
Add sour cream. Season with salt and pepper to taste.
If desired, top with additional cheese and allow it to melt prior to serving. Garnish with chopped cilantro.
Slow Cooker Taco Pasta
Tender noodles, seasoned ground beef and tangy tomatoes covered in a cheesy sauce.
Servings: 6
Calories: 505kcal
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can 10 oz diced tomatoes with green chilies, undrained
- 1 can 8 oz tomato sauce
- 1 cup beef broth
- 8 oz elbow macaroni or rotini pasta uncooked
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream optional
- Salt and pepper to taste
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In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess grease.
-
Transfer the cooked beef to the slow cooker and add taco seasoning, diced tomatoes, tomato sauce, and beef broth. Stir to combine.
-
Cover and cook on low for 3-4 hours.
-
About 15 minutes before serving, stir in the uncooked pasta and cook for the remaining time until the pasta is tender.
-
Once the pasta is cooked, mix in shredded cheddar cheese and stir until melted and creamy.
-
Add sour cream. Season with salt and pepper to taste.
-
If desired, top with additional cheese and allow it to melt prior to serving. Garnish with chopped cilantro.
Calories: 505kcal | Carbohydrates: 42g | Protein: 26g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1419mg | Potassium: 1022mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1305IU | Vitamin C: 16mg | Calcium: 208mg | Iron: 4mg
