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A white ceramic dish filled with Hearty Crockpot Taco Pasta featuring shell pasta, ground beef, melted cheddar cheese, and fresh green onion garnishes.

Hearty Crockpot Taco Pasta

A comforting, slow-cooked taco-inspired pasta made right in the crockpot. Packed with beef, beans, cheese, and bold spices, this easy meal is perfect for busy days.
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Prep Time 15 minutes
Cook Time 3 hours 40 minutes
Total Time 3 hours 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 packet taco seasoning
  • 2 cups beef broth
  • 1 can crushed tomatoes 15 oz
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup corn kernels
  • 2 cups uncooked pasta shells or rotini
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • salt and pepper to taste
  • fresh cilantro chopped, optional for serving

Equipment

  • Crockpot / Slow Cooker
  • Skillet

Method
 

  1. In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat if needed.
  2. Add the chopped onion and garlic to the skillet and sauté for 2–3 minutes until softened and fragrant.
  3. Transfer the beef mixture to the crockpot. Sprinkle in the taco seasoning, paprika, cumin, salt, and pepper.
  4. Pour in the beef broth and crushed tomatoes, then add the black beans and corn. Stir to combine.
  5. Cover and cook on low for 3 hours.
  6. Stir in the uncooked pasta, ensuring it is fully submerged in the liquid.
  7. Cover and cook on high for 25–30 minutes, or until the pasta is tender.
  8. Add the cheddar and mozzarella cheeses, stir gently, and cover for 5 minutes until melted.
  9. Serve hot, garnished with fresh cilantro if desired.

Notes

This dish can be easily customized with different beans, pasta shapes, or extra spice for added heat.