Crockpot Taco Pasta

A white plate of the cheesy taco pasta with sour cream on top.

Crockpot Taco Pasta is a comforting, family-friendly dinner that practically cooks itself in a slow cooker. Packed with bold taco flavors, tender medium shell pasta, seasoned ground beef, and plenty of melty cheese - this cheesy pasta dish is the perfect mash-up of Tex-Mex and classic comfort food the whole family will love.

Course Crockpot, Dinner, Slow Cooker

Cuisine American, Mexican

Keyword cheesy taco pasta, crockpot taco pasta, taco pasta

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings

Calories 532kcal

Author Jessica - Together as Family

Ingredients

1 pound lean ground beef (I use 93/7)
1 packet taco seasoning
1 tablespoon minced garlic (fresh, jarred, or paste)
32 ounces beef broth
1 red bell pepper finely diced
1 jar (16 oz) salsa
1 can (15.25 oz) Southwestern-style corn drained
1 can (15 oz) pinto beans drained & rinsed
½ teaspoon kosher salt
¼ teaspoon ground black pepper
8 ounces dry medium shell pasta (a heaping 2 cups, I use closer to 2.5-3 cups)
1 package (16 oz) Velveeta cheese cubed
1 cup shredded cheddar cheese

Instructions

In a large skillet, over medium-high heat, cook and crumble the ground beef until its no longer pink. Drain the excess grease from the skillet.
1 pound lean ground beef
Add the cooked ground beef, taco seasoning, and minced garlic to the crockpot and stir well.
1 packet taco seasoning, 1 tablespoon minced garlic
Add in the beef broth, diced red bell pepper, salsa, Southwestern-style corn, pinto beans, salt & pepper. Stir until everything is well combined.
32 ounces beef broth, 1 red bell pepper, 1 jar (16 oz) salsa, 1 can (15.25 oz) Southwestern-style corn, 1 can (15 oz) pinto beans, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Cover the crockpot with the lid and cook on LOW heat for 3 hours.
After 3 hours, stir in the uncooked pasta, making sure all the shells are fully submerged in the liquid. Cover and continue cooking on LOW heat for 20-30 minutes, stirring once halfway through, until the pasta is tender or soft to your liking.
8 ounces dry medium shell pasta
Stir in the cubed Velveeta cheese and shredded cheddar cheese until the cheese melts into the pasta creating a creamy taco-style sauce. About 5 minutes.
^{* If you want it thicker, leave the lid off and just let it sit there for several minutes until it's thickened.}
1 package (16 oz) Velveeta cheese, 1 cup shredded cheddar cheese
Scoop into bowls and serve warm. Enjoy!

Notes

The pasta should be tender, of soft to your liking, before you stir in the cheese. Once the cheese is stirred it's time to serve it, so there is not additional cook time. My family prefers the pasta softer so I cook it closer to 25 minutes. If your crockpot runs hot, or you know you want the pasta more al dente, I suggest checking the pasta at the 18 minute mark to ensure it's not overcooking. The longer the pasta cooks - the softer and possibly mushier it will become, so watch it closely.
I don't recommend substituting the Velveeta cheese with shredded cheese. Velveeta is the only thing that will give you that creamy, cheesy, and smooth taco style sauce.
If the pasta thickens too much after sitting (like if its on the warm setting or sits there for a bit before dinnertime) stir in a splash of beef broth or milk to loosen the sauce before serving.
The taco pasta will thicken up once the is off and the cheese is stirred in. If you want it thicker, leave the lid off for several minutes before serving it. If you want it thinner for serving, then stir in a splash of broth or milk. When you add the cheese the taco pasta will look really liquid-y but don't worry, as you stir in the cheese and keep the lid of the crockpot it will thicken up into a creamy sauce.
Black beans can used instead of pinto beans.
If you can't find the Mexican-style corn or southwestern-style corn, just use a can of sweet yellow or white corn instead. Mexican-style corn comes in a smaller can so you may need to buy 2 cans to equal 15 ounces. I use a 15.25 ounce of southwestern-style corn; but they are both basically the same thing.
It's easy to make this dish as spicy as your family wants - use hot or medium salsa, use spicy taco seasoning packet, use shredded Pepper Jack cheese, and you could even add in a can of jalapeños or diced green chilies if wanted. Or choose spicier toppings for serving such as hot sauce, sliced fresh jalapenos, etc.
Once you add the cubed cheese and shredded cheese, give everything a good stir for at least 3-4 minutes so that cheese can melt into the pasta mixture and create a smooth and creamy sauce.

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