This Slow Cooker Cheesy Beef Taco Pasta is the ultimate comfort food, blending bold taco flavors with creamy, cheesy goodness. Tender ground beef, hearty pasta, and a rich, zesty sauce meld together effortlessly in just 6 hours, making it perfect for busy days. The result? A dish that’s irresistibly savory, with a satisfying mix of textures—soft pasta, juicy beef, and gooey melted cheese.
With only 15 minutes of prep, this recipe is a lifesaver for weeknight dinners or casual gatherings. Each bite delivers a burst of smoky spices, tangy tomatoes, and a hint of sweetness, balanced by a creamy finish. Plus, it’s packed with 26g of protein and 4g of fiber, so it’s as nourishing as it is delicious. Let your slow cooker do the work while you enjoy the mouthwatering aroma filling your kitchen!
What You’ll Need for Slow Cooker Cheesy Beef Taco Pasta
- 1 pound lean ground beef (or substitute with ground turkey for a lighter option)
- 1 onion, finely diced
- Salt and pepper, to taste
- 1 packet taco seasoning (store-bought or homemade)
- ¼ cup water
- 15 ounces canned diced tomatoes, undrained
- 4 ounces canned diced green chilies
- 1½ cups chunky salsa (mild, medium, or hot, depending on your preference)
- 3 cups beef broth (vegetable broth works as a substitute)
- 15 ounces canned corn, drained
- 12 ounces small shell pasta, uncooked
- 1½ cups shredded sharp cheddar cheese (or a mix of cheddar and Monterey Jack for extra creaminess)
- Optional toppings: pico de gallo, guacamole, lettuce, cilantro, sliced olives, etc.
How to Make Slow Cooker Cheesy Beef Taco Pasta
- Brown the meat: In a large skillet, cook the ground beef and diced onion over medium-high heat until the beef is fully cooked. Season with salt and pepper as needed. Drain any excess grease.
- Add seasoning: Stir in the taco seasoning and water. Cook for 1-2 minutes, allowing the flavors to meld.
- Prepare the slow cooker: Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.
- Combine ingredients: Add the cooked meat mixture, diced tomatoes, green chilies, salsa, beef broth, and drained corn to the slow cooker. Stir everything together until well combined.
- Cook: Place the lid on the slow cooker and cook on HIGH heat for 3-4 hours or LOW heat for 5-6 hours.
- Add pasta: After the initial cooking time, remove the lid and stir in the uncooked pasta. Replace the lid and switch the heat to HIGH. Cook for an additional 20-25 minutes, or until the pasta is tender and cooked to your liking.
- Add cheese: Remove the lid and sprinkle the shredded cheddar cheese over the top. Stir until the cheese is fully melted and the pasta is creamy.
- Serve: Dish up the taco pasta and top with your favorite optional toppings, such as pico de gallo, guacamole, lettuce, cilantro, or sliced olives. Enjoy!
Topping Ideas to Elevate Your Taco Pasta
Take your Slow Cooker Cheesy Beef Taco Pasta to the next level with fun and flavorful toppings! Try adding a dollop of guacamole or sour cream for creaminess, or sprinkle on some sliced jalapeños for a spicy kick. Fresh toppings like chopped cilantro, diced tomatoes, or crunchy lettuce add texture and brightness. Don’t forget a squeeze of lime for a zesty finish!
Perfect Pairings: What to Serve with Taco Pasta
This hearty dish pairs wonderfully with simple sides. Serve it with warm tortilla chips and queso dip for a complete meal. A light side salad with a lime vinaigrette balances the richness, or try Mexican-style rice for a comforting combo. For a fun twist, serve it in taco bowls with extra cheese and salsa on the side.
How to Store and Reheat for Maximum Freshness
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of beef broth or water to keep the pasta moist, then warm it in the microwave or on the stovetop. If the cheese thickens, stir in a little extra broth or salsa to restore its creamy texture. Avoid freezing, as the pasta may become mushy.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-diced onions and pre-shredded cheese to cut down on prep. You can also brown the beef and onion ahead of time and store it in the fridge until you’re ready to assemble the dish. For even faster cooking, swap the slow cooker for an Instant Pot—just reduce the liquid slightly and cook on high pressure for 5-7 minutes.
Recipe Variations to Mix It Up
Customize this recipe to suit your taste! Swap ground turkey or chicken for the beef, or use black beans for a vegetarian twist. Experiment with different pasta shapes like penne or rotini, or try a blend of cheeses like pepper jack and monterey jack for extra flavor. For a spicier version, use hot salsa or add a dash of cayenne pepper.
Slow Cooker Cheesy Beef Taco Pasta Recipe
Equipment
- slow cooker
Ingredients
- 1 pound lean ground beef, or ground turkey
- 1 onion, finely diced
- salt and pepper, to taste
- 1 packet taco seasoning
- 1/4 cup water
- 15 ounces canned diced tomatoes, undrained
- 4 ounces canned diced green chilies
- 1 1/2 cups chunky salsa
- 3 cups beef broth
- 15 ounces canned corn, drained
- 12 ounces small shell pasta, uncooked
- 1 1/2 cups shredded sharp cheddar cheese
- Favorite toppings, optional (pico de gallo, guacamole, lettuce, cilantro, sliced olives, etc)
Instructions
- In a large skillet, brown ground beef and onion over medium-high heat until ground beef is fully cooked, seasoning with salt and pepper as needed. Drain grease.
- Mix in taco seasoning and water and cook for 1-2 minutes over heat.
- Spray slow cooker with non-stick cooking spray.
- Add cooked meat, tomatoes, chilies, salsa, beef broth, and corn to the slow cooker. Mix all together.
- Place lid on top of slow cooker and cook on HIGH heat for 3-4 hours or on LOW heat for 5-6 hours.
- Remove lid, stir in pasta, and put lid back on. Switch the heat to HIGH heat. Cook the shells for 20-25 minutes in the slow cooker or until they reach the desired doneness.
- Remove lid and sprinkle cheese on top. Stir in cheese until it melts and taco pasta is creamy.
- Serve topped with your favorite toppings (pico de gallo, guacamole, lettuce, cilantro, sliced olives, etc).