This Hearty Crockpot Taco Pasta is a cozy, one-pot dinner that blends spicy taco flavors with tender pasta and melty cheese. It fills the house with a warm tomato-and-beef aroma and delivers a creamy, slightly spicy sauce that clings to each bite of pasta. If you like comforting pasta casseroles, you might also enjoy this hearty beef lasagna recipe for another family-style meal.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (low)
- Total Time: 4 hours 15 minutes – 6 hours 15 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 480 kcal
- Protein: 28 g
- Carbohydrates: 48 g
- Fat: 19 g
- Fiber: 5 g
- Sugar: 3 g
- Sodium: 900 mg
Why Make This Hearty Crockpot Taco Pasta
This recipe is perfect when you want hands-off cooking with big, bold flavors. The slow cooking time lets the beef, tomatoes, and spices meld into a rich, savory sauce. The pasta soaks up the broth and becomes tender and just right. It’s simple to set up in the morning and come home to a hot, satisfying dinner. The cheese adds creaminess and a pleasing stretch when served.
How to Make Hearty Crockpot Taco Pasta
You make it in two main phases: quick browning of the beef and then low, slow cooking in the crockpot. Browned beef adds depth. Slow cooking softens the pasta and lets flavors marry. Finish by stirring in the cheese for a smooth, creamy finish. The pasta texture should be tender but not mushy.
Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 2 cups uncooked pasta (elbow or penne)
- 4 cups beef broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- Optional toppings: sour cream, green onions, avocado
Directions:
Step 1: Preparation
Brown the ground beef in a skillet over medium heat until no pink remains. Drain off excess fat. This step adds a deeper beef flavor and removes extra grease.
Step 2: Mixing
Add the cooked beef to the crockpot. Sprinkle in the taco seasoning. Add the black beans, corn, diced tomatoes with green chilies, uncooked pasta, and beef broth. Stir gently to combine ingredients evenly.
Step 3: Cooking
Cover and cook on low for 4–6 hours. Stir once or twice if you pass by. Cook until the pasta is tender and the sauce has thickened slightly. Slow, low heat keeps the pasta from overcooking quickly.
Step 4: Finishing
Just before serving, stir in the shredded cheese so it melts into the pasta and sauce. Taste and add salt or pepper if needed. Serve hot with optional toppings like sour cream, sliced green onions, or diced avocado.
How to Serve Hearty Crockpot Taco Pasta
Spoon into wide bowls while hot. Top with a dollop of sour cream for creaminess, sliced green onions for freshness, and diced avocado for a buttery texture. Serve with tortilla chips or warm corn tortillas for scooping. For a heartier meal, add a simple side salad or steamed vegetables.
How to Store Hearty Crockpot Taco Pasta
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of broth to loosen the sauce.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note: pasta texture can soften when frozen and reheated.
- Reheating tip: Add a little water or broth when reheating to restore creaminess and prevent dryness.
Expert Tips for Perfect Hearty Crockpot Taco Pasta
- Brown the beef first. It adds flavor and reduces excess grease in the crockpot.
- Use elbow or penne; they hold sauce well. Measure pasta by volume—2 cups dry equals about 6 servings when combined with other ingredients.
- If your crockpot runs hot, check pasta at 3.5–4 hours to avoid overcooking.
- For lower sodium, use low-sodium beef broth and a low-salt taco seasoning packet or make your own seasoning.
- Stir in cheese off heat or just before serving to keep it creamy and smooth.
- For extra creaminess, stir in 1/2 cup sour cream or cream cheese at the end.
- If you like more liquid, add 1/2 cup extra broth. If you want thicker sauce, uncover for the last 20–30 minutes.
Delicious Variations
- Chicken Taco Pasta: Swap ground beef for 1.5 lb boneless skinless chicken breasts. Cook on low for 4–6 hours and shred before adding pasta and cheese.
- Vegetarian Version: Replace beef with extra beans or crumbled firm tofu. Use vegetable broth instead of beef broth.
- Spicy Kick: Add a chopped jalapeño or 1/2 tsp cayenne to the mix for heat.
- Creamy Southwest: Stir in a can of mild diced green chiles and 1/2 cup cream cheese with the shredded cheese for a richer sauce.
- Taco Mac & Cheese: Use macaroni and increase the cheese to 1.5 cups for a cheesier finish.
Frequently Asked Questions
Q: Can I use pre-cooked ground beef or leftover cooked beef?
A: Yes. Add cooked beef directly to the crockpot and skip the browning step. It will absorb flavors as it cooks. If the beef is already seasoned, reduce or skip the taco seasoning to avoid over-salting.
Q: Can I add the pasta at the beginning of the cook?
A: No — uncooked pasta left in the crockpot for the whole 4–6 hours can turn mushy. Add the uncooked pasta at the start only if the recipe is designed for very short cooking times; for this recipe, the pasta cooks in the crockpot for the full low time and should remain tender. Check pasta texture at the shorter end of the time range.
Q: My sauce is too thin after cooking. How do I thicken it?
A: Remove the lid and cook on high for 15–30 minutes to reduce liquid. Alternatively, mash some black beans into the sauce or stir in 1–2 tbsp cornstarch mixed with cold water, then heat until thickened.
Q: Is this safe to leave in the crockpot all day?
A: Yes. Cooking on low for 4–6 hours is safe. Ensure your slow cooker reaches a steady simmer and follow the manufacturer’s instructions. Keep the lid closed during cooking for even temperature and safety.
Q: How can I reduce the sodium?
A: Use low-sodium beef broth, rinse canned beans thoroughly, choose low-sodium taco seasoning or make your own (chili powder, cumin, garlic powder, onion powder, smoked paprika, a pinch of salt), and use a low-sodium canned tomato option if available.
Q: Can I cook this on high instead of low?
A: You can cook on high for about 2–3 hours, but check the pasta frequently. High heat can speed up cooking and may make the pasta softer sooner.
Conclusion
This Hearty Crockpot Taco Pasta offers a comforting, flavorful dinner with minimal fuss. It fills the kitchen with a warm, savory aroma and gives you tender pasta coated in a spicy, cheesy sauce. It’s great for busy weeknights, potlucks, or casual family meals. For another easy slow-cooker take on taco-style pasta, see Kristine’s Easy Slow Cooker Taco Pasta for more ideas and variations. Give this recipe a try—you’ll have a crowd-pleasing dinner waiting when you walk in the door.
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Hearty Crockpot Taco Pasta
- Total Time: 255
- Yield: 6 servings 1x
- Diet: None
Description
A cozy one-pot dinner blending spicy taco flavors with tender pasta and melty cheese, perfect for hands-off cooking.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 2 cups uncooked pasta (elbow or penne)
- 4 cups beef broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- Optional toppings: sour cream, green onions, avocado
Instructions
- Brown the ground beef in a skillet over medium heat until no pink remains. Drain off excess fat.
- Add the cooked beef to the crockpot along with the taco seasoning, black beans, corn, diced tomatoes with green chilies, uncooked pasta, and beef broth. Stir gently to combine.
- Cover and cook on low for 4–6 hours, stirring once or twice if possible, until the pasta is tender and the sauce has thickened slightly.
- Just before serving, stir in the shredded cheese until melted. Taste and adjust with salt or pepper if needed. Serve hot with optional toppings.
Notes
For a creamier texture, stir in 1/2 cup sour cream or cream cheese before serving. Adjust broth for desired sauce thickness.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 900mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
