Yield: 8 Servings
Slow Cooker Cheesy Taco Pasta
Looking for an easy, comforting meal? This stick-to-your-ribs Slow Cooker Cheesy Taco Pasta is the answer! Packed with taco flavor and cheesy goodness, it feeds an army and makes the perfect leftovers!
Ingredients
- 2 pounds ground beef
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 4 oz can diced hatch chiles, mild
- ½ cup salsa
- 1 teaspoon garlic powder
- 1 medium onion, diced
- 1 28 oz can fire roasted crushed tomatoes
- 1 15 oz can black beans, drained
- 1.5 cups frozen sweet corn
- 1.5 cups chicken broth
- 1 1.25 oz packet taco seasoning
- 4 oz cream cheese, softened
- 2 oz Velveeta cheese
- 16 oz medium sized shell pasta, cooked al dente
- 1 cup reserved pasta water
- 2 cups shredded Mexican cheese
Optional Toppings:
- Guacamole
- Sour Cream
- Green Onions
- Cilantro
- Limes
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Instructions
- Season the ground beef with salt and pepper. Over medium heat, brown the ground beef in a skillet and drain any excess fat.
- Lightly spray a 6 quart crockpot insert with non-stick spray. Add the browned beef, hatch chilies, salsa, garlic powder, chopped onion, crushed tomatoes, black beans, corn, chicken broth, taco seasoning and stir to combine.
- Cook on high for 4 hours or low for 6 hours. About 30 minutes before the end of cook time, cook shell pasta until just al dente. Reserve one cup of pasta water. Drain pasta well.
- Add cream cheese and Velveeta to the slow cooker. Stir until melted. Add shell pasta and reserved pasta water. Stir well until all shells are covered in the taco mixture. Cover crock and allow to cook on high for an additional 20 minutes.
- When done, turn off slow cooker, adjust any seasoning to taste and add shredded Mexican cheese then fold into mixture until completely melted. Serve and enjoy!
Video
Notes
- Spicy vs. Mild: Worried about making this dish spicy? No problem! The heat can easily be adjusted depending on your taste. If you like a lot of heat, use your favorite spicy salsa - or throw in some cayenne pepper, crushed red pepper flakes, etc.
- Sodium: For a lower-sodium dish, you can use low-sodium taco seasoning and adjust the recipe seasonings to taste.
- Ground Beef: I used ground beef for chili for chunkier beef. It is not as finely ground as normal ground beef. If you use regular ground beef, that's fine too!
- Corn: A 15-ounce can of corn (drained) can be used in place of frozen corn.
- Storing: Store leftovers in your refrigerator for up to four days. To keep the taco pasta as fresh as possible, pack the dish into airtight containers before storing.
- Freezing: Cool down the pasta first, and then pack into freezer containers or freezer bags, mark with the date, and freeze for up to four months. Defrost in the fridge before you reheat
- Reheating: Place the taco pasta in an ovenproof dish and bake at 350°F until heated through. You can also reheat it in the microwave for twenty seconds or so at a time. Stir it now and then to prevent hot and cold spots.
Nutrition
Serving: 1, Calories: 684kcal, Carbohydrates: 41g, Protein: 48g, Fat: 36g, Saturated Fat: 17g, Polyunsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 149mg, Sodium: 815mg, Fiber: 5g, Sugar: 6g