The pot lid rattles and you know dinner is almost ready. You catch that slight hiss of the valve just before the pressure starts to drop. It’s like a little signal that the tender pull of those pasta shells and seasoned beef is getting near perfect.
You might remember how you tossed everything in a jiffy this morning. Ground beef browned right in the skillet, vegetables chopped and dumped in without a second thought. That familiar broccoli smell mingled with the taco seasoning filling your kitchen.
Now as the slow release finishes up, you feel kinda proud about how easy this whole thing was. No fuss, no mess piled high. Just a cozy bowl of simple, tasty comfort waiting to be savored.
Why This Recipe Works Every Single Time
- You brown the beef first which gives it a great flavor boost that water can’t match.
- The broth depth you add keeps every bite juicy and helps the pasta cook just right.
- The sealing ring on your slow cooker locks in all those rich smells so nothing escapes.
- Taco seasoning mixed in with salsa and tomatoes gives it a nice layered flavor.
- The slow cooking lets the bell peppers soften without turning to mush.
- Stirring the pasta in before cooking means it soaks up all that spicy goodness.
- Cheddar cheese added at the end melts perfectly and keeps the dish creamy and warm.
Your Simple Ingredient Checklist
- 1 pound lean ground beef - the star protein for juicy bites.
- Salt and pepper - gotta season that beef right.
- 1 bell pepper, chopped - adds crunch and color.
- 15 ounce can crushed tomatoes - liquid base full of flavor.
- 1 cup jarred salsa (mild works best) - brings in a little extra kick without being too hot.
- 15 ounce can corn, drained - sweet little pops in every spoonful.
- 3 tablespoons taco seasoning - homemade or store-bought, your call.
- 2 ½ cups water or low sodium chicken broth - I like mixing broth and water for perfect broth depth.
- 12 ounces uncooked shell pasta - white or whole wheat, whatever floats your boat.
- 1 cup shredded cheddar cheese - for that melty finish you crave.
How It All Comes Together Step by Step
- Step 1: Season your lean ground beef with salt and pepper. You gotta get it brown and flavorful. Cook it in a skillet over medium heat until it’s done, then drain off any fat you don’t want floating around.
- Step 2: Dump the cooked beef into your slow cooker pot. Add the chopped bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and chicken broth plus water. Stir it up so everything’s good and mixed.
- Step 3: Toss your uncooked shell pasta right into that mix. This is where the pasta’s gonna soak in all the sauce and flavor to get tender.
- Step 4: Cover the pot. Cook on high for about 2 or 3 hours, or if you got time, low for 4 or 5. Stir it once or twice during cooking to keep the pasta from sticking and see how it’s doing.
- Step 5: Ten minutes before you’re done, sprinkle shredded cheddar on top. Put the lid back on so the cheese melts all gooey over everything.
- Step 6: When the timer’s up, do a slow release to finish up. You’ll hear that satisfying valve hiss as pressure drops, then give it a good stir before serving hot.
Easy Tweaks That Make Life Simple
- Use pre-seasoned taco meat: Skip browning yourself by grabbing pre-cooked taco meat from your grocer. Adds a shortcut without losing taste.
- Swap in frozen bell peppers: No chopping? Use frozen diced bell peppers. They cook just fine and save time.
- Prepared pasta alternatives: Got no shells? Try small pasta shapes like macaroni or even penne to mix things up easily.
Your First Taste After the Wait
When you first scoop into the pot, you notice the steam carrying rich smells of tomato and seasoned beef. The cheese’s melted top layer looks irresistibly creamy and inviting.
That first bite? Soft pasta shells with just the right tender pull, soaking up salsa and tangy crushed tomatoes. Beef bits with spices snugly blended in keep your taste buds happy.
You catch the slight sweetness from corn popping in contrast to the bell pepper’s mellow crunch. It feels like all the fuss you skipped was worth it for this cozy warm bowl of yum.
How to Store This for Later
- Refrigerate in airtight containers: After it cools, portion it in sealed containers and put it in the fridge. It keeps good for about 3 days and stays tasty.
- Freeze for longer storage: You can freeze leftovers in freezer-safe bags or containers. Thaw overnight in the fridge before reheating to keep that tender pull.
- Reheat gently in a microwave or on the stove. Adding a splash of broth or water helps loosen it back up without drying out.
Common Questions and Real Answers
- Can I skip cooking the beef first? Technically yes but browning it first gives better flavor and less greasy sauce.
- What if I don’t have a slow cooker? You can do this in a big pot on the stove low and slow but watch the liquid so it doesn’t dry out.
- Can I use different pasta shapes? Yup! Just pick something small and sturdy so it cooks well in the sauce.
- How spicy is this? Mild to medium depending on your salsa and taco seasoning. You can dial it up or down.
- Can I add beans? Sure thing! Pinto or black beans are great additions to stretch the meal.
- Any tips for thickening the sauce? If it’s too thin, after cooking, take the lid off and simmer on high a bit to reduce the liquid.
For extra simple and delicious meals, check out our Classic Crockpot Pierogi Casserole with Kielbasa or our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels. You might also enjoy the Easy Marinated Cheese Appetizer with Salami & Green Olives for a tasty snack to start your meal.
Easy Slow Cooker Taco Pasta
Equipment
- 1 Slow Cooker
Ingredients
Main Ingredients
- 1 pound lean ground beef
- salt and pepper
- 1 bell pepper chopped
- 15 ounce can crushed tomatoes
- 1 cup jarred salsa mild
- 15 ounce can corn drained
- 3 tablespoons taco seasoning
- 2 ½ cups water or low sodium chicken broth
- 12 ounces uncooked shell pasta
- 1 cup shredded cheddar cheese
Instructions
Instructions
- Season your lean ground beef with salt and pepper. Cook in a skillet over medium heat until browned. Drain excess fat.
- Add cooked beef to slow cooker along with bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth. Stir well.
- Add uncooked shell pasta directly into the mixture. Stir to combine.
- Cover and cook on high for 2-3 hours or low for 4-5 hours. Stir occasionally to prevent sticking.
- About 10 minutes before cooking ends, sprinkle shredded cheddar on top. Replace lid to melt.
- Once done, stir everything together and serve hot.
