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Delicious Crockpot Taco Pasta ready to serve in a bowl.

Crockpot Taco Pasta

A comforting one-pot meal featuring ground beef, taco spices, shell pasta, and melted cheddar, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use leaner ground beef for less fat.
  • 1 packet taco seasoning Mild, medium, or hot based on preference.
  • 3 cups shell pasta Can substitute with elbows, rotini, or penne.
  • 4 cups beef broth Low-sodium option available.
  • 1 can diced tomatoes (14.5 oz)
  • 1 cup shredded cheddar cheese For a sharper flavor, mix with Monterey Jack.
  • 1 cup corn Optional.
  • 1 cup black beans Optional.
  • Salt and pepper to taste Add right before serving.
  • Fresh cilantro for garnish Optional.

Method
 

Preparation
  1. In a skillet, brown the ground beef until fully cooked, then drain excess fat.
  2. Add taco seasoning and mix well.
  3. In a crockpot, combine cooked ground beef, shell pasta, beef broth, diced tomatoes, corn, and black beans (if using).
  4. Stir everything together and cook on low for 4–6 hours or until pasta is tender.
  5. About 15 minutes before serving, stir in shredded cheddar cheese and let it melt.
  6. Season with salt and pepper to taste, and garnish with fresh cilantro if desired. Serve hot.

Notes

Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months. Can make ahead by browning beef and mixing seasoning 24 hours in advance.